In a bowl, whisk together all the dressing and marinade ingredients until well combined.
Pour half of this mixture into a shallow dish and add the chicken thighs or breasts.
Allow the chicken to marinate for two hours if possible.
Keep the remaining marinade refrigerated to use later as a dressing.
Heat a nonstick pan, grill pan, or skillet over medium heat and add about a teaspoon of oil.
Cook the chicken fillets on each side until they are golden, crispy, and cooked through.
Cook in batches if necessary to prevent excess moisture.
Once done, set the chicken aside and let it rest.
Wipe the pan clean with a paper towel, then add another teaspoon of oil.
Fry the turkey bacon until it is crispy.
Slice the rested chicken into strips.
In a large bowl, combine the Romaine lettuce, sliced tomatoes, avocado, corn, red onion, and chicken strips.
Add 2 tablespoons of water to the reserved marinade, whisk well, and drizzle over the salad.
Sprinkle the crispy turkey bacon on top and season with additional salt and cracked black pepper if desired.
Serve immediately.