Preheat the grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt, pepper, garlic powder, and paprika.
- Grill the chicken for 6-7 minutes on each side or until it reaches an internal temperature of 165°F (74°C) and is fully cooked.
- While the chicken is grilling, prepare the dressing by whisking together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl. Set aside.
- Once the chicken is done, let it rest for 5 minutes before slicing it into thin strips.
- In a large bowl, combine the mixed greens, mango slices, avocado, red onion, and cilantro (if using).
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the sliced grilled chicken and serve immediately.