Preheat your grill or grill pan to medium-high heat, around 400°F (200°C). Season your chicken with salt and pepper, then grill for about 6-7 minutes on each side until cooked through. Let rest for 5 minutes before dicing.

While the chicken is resting, wash and chop your vegetables. Halve the cherry tomatoes and slice the cucumbers into thin rounds.

Carefully cut the ripe avocado in half, remove the pit, and scoop out the flesh. Dice and gently add it to the mixing bowl.

Squeeze fresh lime juice over the mixture to enhance flavors and prevent browning. Use a spatula to fold the ingredients together.

Chop your choice of fresh herbs, sprinkle them over the salad, and toss gently to combine.

Season with salt and pepper to taste and adjust lime juice if needed. Serve immediately or chill for 30 minutes.