Step 1: In a small bowl, whisk together the honey, whole grain mustard, Dijon mustard, olive oil, vinegar (if using), minced garlic, and a pinch of salt to create the dressing and marinade

Step 2: Pour half of the marinade into a shallow dish and add the chicken fillets, turning to coat

Step 3: Cover and marinate the chicken for at least 2 hours if time allows, then refrigerate the reserved untouched marinade to use later as dressing

Step 4: Heat a nonstick pan, grill pan, or skillet over medium heat and add about a teaspoon of oil

Step 5: Sear or grill the marinated chicken fillets on each side until golden, caramelized, and cooked through, working in batches if needed to avoid overcrowding

Step 6: Remove the cooked chicken from the pan and allow it to rest while you prepare the other ingredients

Step 7: Wipe the pan with a paper towel and add another teaspoon of oil

Step 8: Fry the diced bacon until crispy, then transfer to a paper towel-lined plate to drain excess grease

Step 9: Slice the rested chicken into strips

Step 10: In a large bowl, arrange the romaine lettuce leaves as the base

Step 11: Top with the sliced tomatoes, avocado slices, corn kernels, and red onion strips

Step 12: Add the sliced chicken on top of the vegetables

Step 13: Whisk 2 tablespoons of water into the reserved untouched dressing to thin it slightly

Step 14: Drizzle the dressing over the salad

Step 15: Sprinkle the crispy bacon over the top and season with additional salt and cracked black pepper if desired