Roast the pepitas: Toss them with olive oil and salt on a small baking sheet. Bake at 350°F for about 8 minutes until lightly golden and fragrant — watch carefully because they burn quickly once they start browning. Set aside to cool, then roughly chop if you prefer smaller pieces in your salad.
Season the chicken: Pat the chicken breasts dry with paper towels. Rub with olive oil, adobo sauce, smoked paprika, cumin, salt, and pepper until evenly coated on all sides.
Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for at least 5 minutes before slicing — this keeps them juicy.
Make the vinaigrette: Whisk together olive oil, adobo sauce, apple cider vinegar, honey, garlic, and salt until emulsified and smooth. Taste and adjust seasoning if needed — you can add more adobo sauce for extra smokiness or a touch of honey for sweetness.
Assemble the salad: Toss mixed greens with half the vinaigrette in a large bowl (you may not need it all). Slice the rested chicken into strips or bite-sized pieces and arrange over the greens. Sprinkle with roasted pepitas, crumbled queso fresco or feta, and sliced avocado. Drizzle with remaining dressing and serve immediately.
