Cut the chicken into bite-sized pieces. Mix the tomato paste, paprika, olive oil, soy sauce, and chili flakes in a bowl. Add the chicken and toss until well coated. Marinate for at least 10 minutes, or cover and refrigerate for longer if time allows.
Tear the lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, grate the carrot, and cut the avocado into chunks. Arrange everything in a large serving bowl and scatter the cashews over the top.
Heat a frying pan over medium-high heat. Add the marinated chicken and cook, turning occasionally, until browned and cooked through, about 6–8 minutes. Let it rest briefly, then arrange it over the salad.
Whisk the lemon juice and honey together until smooth. Drizzle the dressing over the salad and serve while the chicken is still warm.
A hearty salad of warmly spiced chicken, crisp vegetables, creamy avocado, and crunchy cashews, finished with a fresh honey-lemon dressing.
