Cook the Chicken: Pat the chicken breasts dry. In a bowl, toss them with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Place the chicken in a single layer in the air fryer basket. Cook at 380°F (190°C) for 18-22 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Let it rest for 5-10 minutes before dicing.

Cook the Bacon: While the chicken cooks, place the bacon strips in a cold skillet over medium heat. Cook, flipping occasionally, for 8-10 minutes or until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop once cooled.

Hard-Boil the Eggs: Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely before peeling and dicing.

In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Shake vigorously until the dressing is well-emulsified. Alternatively, whisk all ingredients together in a small bowl.

Spread the chopped romaine lettuce evenly over a large platter or in a large salad bowl.

Arrange the diced chicken, crumbled bacon, diced hard-boiled eggs, halved cherry tomatoes, diced avocado, sliced red onion, and crumbled blue cheese in distinct rows over the bed of lettuce.

Serve immediately, drizzling the red wine vinaigrette over the top just before serving, or serve the dressing on the side.