In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper until well combined. Coat the chicken breasts thoroughly in the marinade, cover, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5–10 minutes before slicing.

While the chicken bakes, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar. Shake vigorously, then add olive oil while shaking until emulsified.

Slice the avocado, halving the cherry tomatoes, draining mozzarella balls, and washing the baby spinach.

In a bowl, layer baby spinach, sliced chicken, mozzarella, avocado, and cherry tomatoes. Drizzle with vinaigrette before serving.

Sprinkle with fresh basil or parsley and drizzle with balsamic glaze if desired before serving.