To cook the chicken: Preheat the oven to 425 degrees F. Mix salt, pepper, paprika, ground cumin in a small bowl. Drizzle chicken with olive oil and sprinkle with the spice mixture on both sides. Place it on a sheet pan and roast for 30-35 minutes or until it registers 165 degrees F when a thermometer inserted in the middle of a breast. Remove from the oven and set it aside to cool for 10 minutes.
To assemble the salad: Place salad greens, black beans, corn, peppers, jalapeno pepper, scallions, tomatoes, and cilantro in a large salad bowl.
Drizzle it with the creamy avocado dressing. Give it a gentle toss to make sure that everything is thoroughly mixed.
Cut the now-cooked and rested chicken in small cubes (or slices) and add it in the salad.
Sprinkle with shredded cheddar cheese and serve.