Pat chicken dry with paper towels to remove excess moisture.

Place chicken in a large bowl with the oil, salt, pepper, garlic powder, and paprika. Use

your hands to mix everything together and coat the chicken in the spice mixture.

Allow the chicken to sit for 15 minutes to marinate while you preheat the oven to 375 degrees Fahrenheit.

Line a baking sheet with parchment paper. Place the chicken onto the prepared baking pan.

Bake the chicken for about 20 to 25 minutes until the internal temperature reaches at least 165 degrees Fahrenheit.

Remove from the oven and let cool for 15 minutes before slicing into thin strips.

Place all the dressing ingredients into a container, then cover and shake well to emulsify. Set aside.

In a large mixing bowl, toss together the red cabbage, green cabbage, carrots, scallions,

tomato, onion, pepper, apple, cilantro, and mint.

Once ready to serve, add the sliced or chopped avocado, pumpkin seeds, and microgreens.

Re-shake the dressing and pour it over the entire salad. Toss everything together.

Taste the salad and add more salt if needed.

Add the crackers to the salad right before serving and toss together.