In a small bowl whisk all the dressing ingredients. Refrigerate until use.
In a separate small bowl mix all the spice oil ingredients. Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about 1/4 inch deep. Brush the chicken on both sides with the oil. Let stand at room temperature while you cook the bacon.
Cook the bacon in a skillet on the stove over medium heat until crisp and the fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
Prepare the grill for direct cooking over medium heat (350° to 400°F).
Prepare the grill for cooking over medium heat (400°F).
Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes. When cool enough to handle, cut or shred into bite-sized pieces.
Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat , with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes. When cool enough to handle, cut or shred into bite-sized pieces.
Layer the greens, chicken, tomatoes, bacon, and avocado in a wide shallow serving bowl. Arrange the eggs around the salad and drizzle the dressing over. Garnish with additional freshly ground black pepper.
