Preheat oven to 200c° - 390°f.
In a mixing bowl, add the chicken and seasonings, mix well and let marinate for 30 minutes up to 24 hours.
Place a pan over medium-high heat, add in the olive oil, and once hot, sear the chicken for 3 minutes on each side. Transfer the pan to the preheated oven and bake for 13 minutes. Remove and rest for 10 minutes. Slice into thin strips.
To make the avocado yogurt dressing, place all of the ingredients into a blender except the oil and blend over high speed until smooth. Whilst the blender is still running, slowly pour in the extra virgin olive oil until smooth and thick. Remove from the blender and portion into airtight containers or a squeezy bottle.
Place all the remaining salad ingredients into a large mixing bowl, add the sliced chicken and mix well. Check seasoning.
Portion the salad into meal rep containers or bowls, depending on how you'd like to serve it. Serve alongside the avocado yogurt dressing.