Prepare the Fajita Chicken:

1. Marinate the Chicken: In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Add the chicken strips to the bowl and toss them in the marinade until evenly coated. Let the chicken marinate for 15-30 minutes to absorb the flavors.

2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and fully cooked through (the internal temperature should reach 165°F). Once cooked, remove from the skillet and set aside.

Prepare the Fajita Vegetables:

1. Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and heat it over medium heat. Add the sliced bell peppers and red onion to the skillet and sauté for 5-6 minutes, or until the vegetables are tender but still crisp. Season with salt and pepper to taste. Once cooked, remove from the skillet and set aside.

Make the Cilantro-Lime Dressing:

1. Whisk the Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, minced garlic, honey, cumin, and a pinch of salt and pepper. Set aside.

Prepare the Other Salad Components:

1. Hard-Boil the Eggs: In a separate pot, boil water and cook the eggs for 10 minutes. After boiling, place them in ice water to cool, then peel and chop them into pieces.

2. Prepare the Vegetables: Dice the avocado, halve the cherry tomatoes, and finely dice the red onion.

3. Warm the Corn: If you’re using frozen corn, quickly sauté it in a skillet until heated through. If you’re using fresh or canned corn, you can skip this step.

Assemble the Salad:

Traditional Cobb Style:

1. Base: Arrange the chopped romaine lettuce and mixed greens on a large platter as the base of the salad.

2. Create Rows: For a traditional Cobb-style presentation, arrange the fajita chicken, sautéed bell peppers and onions, diced avocado, cherry tomatoes, corn, black beans, shredded cheese, chopped hard-boiled eggs, and diced red onion in neat rows on top of the greens.

3. Garnish: Sprinkle fresh cilantro on top and garnish with crispy tortilla strips.

Mixed Style:

1. Toss the Greens: In a large mixing bowl, toss the romaine and mixed greens with half of the cilantro-lime dressing.

2. Top with Ingredients: Add the fajita chicken, vegetables, avocado, cherry tomatoes, corn, black beans, cheese, eggs, and red onion to the salad.

3. Drizzle with Remaining Dressing: Pour the remaining dressing over the salad and toss everything together gently.