In a bowl or resealable bag, combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to create a flavorful marinade. Add the boneless, skinless chicken breasts and coat fully. Seal and refrigerate for at least 8 hours.

Heat a grill pan over medium heat and lightly spray it with cooking spray. Grill marinated chicken for 5-6 minutes on each side until cooked through to 165°F. Remove from heat and slice.

In a small bowl, mix ranch dressing and hot sauce until smooth. Adjust to desired heat.

In serving bowls, layer lettuce followed by grilled chicken, tomatoes, black beans, bell pepper, avocado, corn, and onion. Top with tortilla strips.

Garnish with cilantro and serve with lime wedges. Drizzle with spicy ranch dressing.