Preheat your air fryer to 400°F (200°C).

Slice the chicken breasts into cutlets. In a mixing bowl, combine olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper. Coat the chicken cutlets thoroughly with this mixture.

Place the seasoned chicken cutlets in the air fryer basket in a single layer and air fry for about 10-12 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F (74°C). Allow resting for 5 minutes before slicing.

In a high-powered blender, add avocado, fresh cilantro, Greek yogurt, lime juice, kosher salt, and ground black pepper. Blend until smooth.

In a large mixing bowl, combine chopped kale, romaine lettuce, diced cucumber, and most of the green onions and cilantro. Toss gently to mix.

Layer the sliced air-fried chicken on top of the salad mix. Drizzle the creamy avocado cilantro dressing over the salad and toss gently to combine.

Serve immediately or store components separately for meal prep. Garnish with remaining green onions and cilantro if serving immediately.