In a large bowl or gallon-sized zip lock, combine all the chicken marinade ingredients. Add the chicken breasts, tossing until they are well coated. Refrigerate for at least 8 hours—up to 24 hours if you've got time!

Spray a grill pan with cooking spray and heat it over medium heat. Add in your marinated chicken breasts. Cook for about 5–6 minutes on one side before flipping them over to cook on the other side for another 5–6 minutes. Once fully cooked, take them off the heat and let them cool before slicing into thin strips.

In a small bowl, mix together ranch dressing and hot sauce until well combined.

Layer chopped lettuce in bowls or on a large platter. Top with sliced grilled chicken, diced tomatoes, rinsed black beans, sliced bell pepper, avocado slices, corn, red onion, tortilla strips, and fresh cilantro. Drizzle generously with your spicy ranch dressing.