In a bowl, toss the shredded chicken with cayenne pepper, paprika, garlic powder, brown sugar (if using), and salt until evenly coated. If using cold chicken, warm it slightly to help the spices adhere better.
In a large mixing bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, and minced jalapeño.
Add the seasoned hot chicken to the vegetable mixture.
In a small bowl, whisk together the lime vinaigrette, additional lime juice, olive oil, and honey (if using) to create the dressing.
Drizzle the dressing over the salad and sprinkle with fresh cilantro.
Toss everything together gently until evenly coated with dressing.
Season with additional salt and freshly ground black pepper to taste.
If using optional toppings, add sliced avocado, cheese crumbles, and seeds at this point.
Serve immediately with lime wedges on the side, or chill for up to two hours before serving.
