In a medium mixing bowl, whisk together the white wine vinegar, orange juice, avocado oil, minced garlic, cayenne pepper, smoked paprika, salt, and pepper until well combined.

Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.

Remove the chicken from the marinade and place it on the prepared baking sheet. Bake for 15 minutes.

After the initial baking time, add the chopped red bell peppers to the baking sheet alongside the chicken. Bake for an additional 15 minutes.

Prepare your salad by combining the chopped spinach, grape tomatoes, rinsed black beans, and corn in a large serving bowl.

Once the chicken and bell peppers have finished baking, let them cool slightly before slicing. Add these to the salad mixture and gently toss.

Plate the salad, sprinkle with pepitas and tortilla chips, and drizzle with dressing.