Place the eggs in a saucepan and cover them with water. Bring the water to a boil, remove the pan from the heat, cover it, and let the eggs stand for 10–12 minutes; transfer them to ice water, cool, peel, and quarter or chop.

Pound or butterfly thick chicken breasts so they are an even thickness. Rub them with olive oil, kosher salt, black pepper, and garlic powder or paprika.

Grill or pan-cook the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness. Cook until the thickest part reaches 165°F (74°C), then rest for 5 minutes before slicing.

Cook the bacon until crisp, drain it, and crumble it into bite-size pieces. While the chicken rests, whisk the olive oil, red-wine vinegar, Dijon mustard, honey or maple syrup, garlic, salt, and pepper together, or shake them in a jar.

Arrange the chopped romaine on a large platter or divide it among four bowls. Add the sliced chicken, bacon, eggs, cherry tomatoes, avocado, blue cheese, and optional red onion.

Drizzle the vinaigrette over the salad just before serving, or serve it separately so everyone can add the amount they like. Toss gently if serving as a shared salad, taking care not to mash the avocado.