Prepare the chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Rub the chicken with the 2 tablespoons of olive oil, then season generously with smoked paprika, garlic powder, salt, and pepper. Let it sit at room temperature for 15 minutes—you'll notice the spices creating a fragrant, reddish coating on the surface.

Hard-boil the eggs: Place the eggs in a small saucepan and cover them with cold water by about 2.5cm. Bring to a rolling boil over high heat—you'll see large bubbles breaking the surface. Once boiling, cover the pan, remove from heat, and let it sit for exactly 9 minutes. Meanwhile, prepare a bowl of ice water. After 9 minutes, transfer the eggs to the ice water using a slotted spoon. You'll hear a satisfying hiss as they hit the cold water. Let them cool completely, then peel and quarter them. The yolks should be set but still bright yellow and creamy.

Grill the chicken: Preheat your grill or grill pan over medium-high heat until it's smoking hot—hold your hand about 15cm above the grates; you should only be able to keep it there for 2-3 seconds. Place the chicken on the grill and listen for that immediate sizzle. Cook for 5-6 minutes per side without moving the chicken—you want deep, golden-brown grill marks. The chicken is done when the internal temperature reaches 74°C on a meat thermometer and the juices run clear when you cut into the thickest part. The surface will feel firm but spring back slightly when pressed.

Rest and slice the chicken: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This is crucial—if you cut into it immediately, all those precious juices will spill onto the board instead of staying in the meat. After resting, slice the chicken against the grain into 1cm-thick strips. You'll see the smoky exterior contrasting with the moist, white interior.

Prepare the avocado and dressing: Halve the avocados, remove the stones, and scoop the flesh out in one piece. Slice each half into 1cm-thick wedges. In a small bowl, whisk together the red wine vinegar, Dijon mustard, a pinch of salt, and a few grinds of black pepper. While whisking constantly, drizzle in the 3 tablespoons of extra virgin olive oil until the dressing emulsifies into a thick, glossy vinaigrette.

Assemble the salad: Spread the mixed leaves across a large serving platter or divide among four individual bowls. Arrange the sliced chicken, avocado wedges, quartered eggs, halved cherry tomatoes, diced cucumber, and crumbled feta in neat rows on top of the leaves—this is the classic Cobb presentation. Drizzle the dressing over everything just before serving, or serve it on the side so everyone can add their own. The colours should be vibrant: green avocado and cucumber, red tomatoes, yellow yolks, white feta, and the charred brown of the chicken.