Preheat oven to 425F. Season chicken with paprika, garlic powder, salt and pepper.
Line baking dish or roasting pan with parchment paper and place the chicken breasts in a single layer. Pour olive oil on top of the chicken breast; rub over with your fingers.
Bake for about 18-20 minutes, or until it gets the internal temperature of 165˚F. To know exactly when it is fully cooked, use a meat thermometer. Remove from the oven and transfer chicken breast to a cutting board. Allow cooling down for about 5 minutes before chop them.
For the salad
In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
In a mason jar, pour the lemon juice, olive oil and add salt and black pepper. Whisk everything together until combine.
Taste to check the seasoning and pour over the salad.