Bake the bacon in the oven at 400°F for about 15 minutes, or until crisp. Drain on paper towels.

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes on each side until fully cooked. Let rest and then slice.

In a bowl, whisk together the olive oil, cider vinegar, maple syrup, lemon juice, chili flakes, garlic powder, salt, and pepper to make the dressing. Adjust to taste.

In a large salad bowl, combine mixed greens, crumbled bacon, sliced chicken, halved cherry tomatoes, sliced red onion, corn, and feta cheese.

Drizzle the prepared dressing over the salad and gently toss to ensure everything is well coated.

Just before serving, add diced avocado on top for creaminess.

Plate the salad and serve immediately.