In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. If the chicken breasts are large, cut them in half for even cooking. Pat the chicken dry and rub with the seasoning mix.
Heat olive oil in a cast iron skillet or large skillet over medium heat. Cook the chicken for 8 to 10 minutes per side, or until the internal temperature reaches 165°F and the chicken is fully cooked. Set aside to rest.
Cook the quinoa according to package instructions.
While the chicken and quinoa cook, chop the romaine, tomatoes, red bell pepper, jalapeño, and green onions.
Make the guacamole by mashing the avocado in a medium bowl with ½ tsp salt and 1 Tbsp cilantro.
Add the romaine, black beans, corn, tomatoes, bell pepper, jalapeño, and green onions to a large salad bowl.
To make the chipotle honey vinaigrette, add the lime juice, olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic, honey, water, and white vinegar to a small blender or food processor. Blend until smooth.
Cube the cooked chicken into bite-sized pieces.
Pour half the dressing over the salad. Add the cooked quinoa and cotija cheese, then toss well to combine.
Serve topped with cubed chicken, guacamole, tortilla chips, and extra dressing as desired.