In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper until fully combined. Submerge the chicken breasts in the marinade and allow to marinate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it with olive oil or parchment paper.

Transfer the marinated chicken breasts to the prepared baking dish and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before slicing.

In a small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk well to blend and gradually drizzle in the extra virgin olive oil until emulsified and smooth.

While the chicken is baking, wash and prep your salad components. Halve the cherry tomatoes, slice the avocado, and drain the mozzarella balls.

On a large platter, create a bed of baby spinach. Top with sliced chicken, halved tomatoes, avocado slices, and mozzarella balls.

Drizzle the prepared balsamic vinaigrette over the assembled salad just before serving.