Preheat broiler and line a baking sheet with foil. Place the chicken on the baking sheet and season with salt and pepper. Broil on each side for 3-5 minutes, until nicely browned and cooked through. Transfer to a cutting board and let rest about 5 minutes, tented with foil. Then slice into bite-sized pieces.
Meanwhile, combine the beans and corn with a generous drizzle of olive oil, the lime juice, the green onion, and a generous pinch of cumin. Season with salt. Stir will and then taste and adjust seasonings. Set aside.
Make the dressing: combine the 1/2 cup + 2 tbsp olive oil, dijon, honey, lime juice, and salt in a jar with a tightly fitting lid. Screw on the lid and shake well to combine.
To serve, toss a few big handfuls of salad greens with about half the dressing, adding more as desired. Divide among plates, then top with chicken and bean-corn salad. Finally, top with a small scoop of guacamole or a few slices of avocado.