Combine de-seeded peppers, red onion, garlic, lemon juice, water, smoked paprika, oregano, 1 tablespoon kosher salt, and black pepper in blender. Blend on high until smooth.

Transfer to a medium-sized bowl or container and add raw chicken breasts. Toss chicken in sauce to fully coat and marinate. Refrigerate covered for a minimum of 1 hour. 

Whisk together thawed pineapple puree, lime juice, apple cider vinegar, and remaining 1-1/2 teaspoons kosher salt in a small bowl. Slowly whisk in vegetable oil until fully incorporated. Set dressing aside until needed. 

Preheat grill on medium heat setting. Grill each chicken breast from marinade for 5-8 minutes on each side to cook thoroughly. Chicken breast should reach an internal temperature of 165° F before being removed from the grill. Allow chicken to rest for 5 minutes on cutting board or resting rack prior to slicing. Slice cooked chicken in 1” thick slices. 

Combine lettuce, pineapple cubes, onion, tomatoes, and avocado in a medium bowl. Gently toss with 1/2 cup of pineapple lime dressing. 

Place 1 cup of salad in each bowl and top with 3 oz. of sliced chicken breast. Drizzle with 1 tablespoon of pineapple lime dressing and serve immediately.