Marinade the chicken at least 30 minutes before grilling; 24 hours is ideal. To make marinade, whisk together soy sauce, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp onion powder, and lime juice in a small bowl. Pour marinade into a Ziplock bag. Add chicken, seal the bag, and massage the bag until chicken is coated in marinade. Place bag in fridge for 30 minutes or up to 24 hours.

Make the vinaigrette. Combine the 1/4 cup olive oil, 1/4 cup honey, balsamic vinegar, lemon juice, 1/4 tsp onion powder, salt, and pepper in a pitcher. Use a stick blender to blend ingredients, or whisk vigorously until dressing is thickened and all ingredients are blended together. Set aside.

Prep your salad ingredients: Chop lettuce and tomato; shave corn kernels off the corn cob; split the avocado, throw away the pit, cut cubes into the flesh using a dull knife and remove from skin. Set all prepped ingredients aside.

Preheat your outdoor grill on high heat. Lightly oil the grill grate and remove chicken cutlets from the marinade bag; discard marinade. Grill cutlets for 6-8 minutes on each side, until cooked through. Set aside to cool for a few minutes.

Assemble salad ingredients, lettuce through corn kernels, into two salad bowls.

Cut the slightly cooled, grilled chicken into bite-size pieces and distribute evenly between the bowls. Add crumbled goat cheese and drizzle (or douse) each salad with Balsamic Lemon Vinaigrette. Serve immediately.