Chicken Avocado Corn Salad

First, make your Taco Vinaigrette by combining the lime juice, olive oil, honey, smoked paprika, cumin, oregano, salt, and black pepper. Mix well and refrigerate. Next, cook your Chicken Thighs until they reach an internal temperature of 175°F, then rest and chop them. Cook your corn until some color has developed. Dice the jalapeño, red onion, avocado, and cilantro. Finally, combine and mix all the prepared ingredients with the Taco Vinaigrette. Plate and enjoy!