In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper until well combined. Place the boneless skinless chicken breasts into the bowl, ensuring they are fully coated in the marinade. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or ideally overnight for maximum flavor.

Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly greasing it. Once the oven is heated, transfer the marinated chicken into the dish, arranging it evenly. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear.

Upon removing from the oven, let the chicken rest for 5-10 minutes before slicing it into bite-sized pieces.

While the chicken is baking, prepare the balsamic vinaigrette. In a jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Secure the lid tightly and shake vigorously to blend the ingredients. Gradually add the extra virgin olive oil while whisking until the vinaigrette is smooth and well-emulsified, then set it aside.

As the chicken is baking, halve the cherry tomatoes and slice the avocado into thin pieces. Drain the fresh mozzarella balls and wash the baby spinach thoroughly, ensuring it's dry.

In a large serving bowl, create a fresh bed of baby spinach. Neatly arrange the sliced baked chicken over the spinach, followed by the halved cherry tomatoes, sliced avocado, and drained mozzarella.

Just before serving, drizzle the prepared balsamic vinaigrette generously over the assembled salad. Toss gently to combine, ensuring every ingredient is coated beautifully.