Combine the dressing ingredients in the bowl. Pour half the dressing into a plate to marinate the chicken for at least half an hour (if possible, you can cook them right away as well). Refrigerate the remaining dresing to use on a salad.
Pat chickens dry with a paper towel. Heat a large pan over medium heat with about a teaspoon of oil and sear chicken thighs on each side until golden and cooked through. Set aside on a plate (or cutting boad) to cool. Once cooled, slice chicken into strips.
Add bacon to the same pan and cook it until crispy. Once cooked, chop it.
Add spinach, arugula, tomatoes, avocado slices, corn, onion strips and chicken to a large bowl. Whisk 2 tablespoons of water into the remaining dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper.