Cut chicken into 0.5 inch cubes. Add to a large mixing bowl along with garlic powder, smoked paprika, olive oil, salt and pepper. Toss to coat evenly. Cover and let marinate for 10-15 minutes.
Dice avocado, and cut cherry tomatoes into halves. Set aside.
Cook fusilli pasta according to package instructions until al dente. Drain, rinse under running cold water and drain again. Set aside.
Make the dressing by mixing all dressing ingredients in a bowl until combined. Set aside.
Heat up a large nonstick skillet over medium heat. Add marinated chicken and cook until golden on all sides. Remove from heat.
Assemble salad by adding chicken, pasta, avocado, cherry tomatoes and salad greens to a large mixing bowl. Drizzle honey dijon dressing all over and toss to combine. Taste and season with additional salt and pepper if desired. Enjoy!