Prep the chicken. Place each chicken breast between two sheets of cling film and gently pound to an even thickness of about 2cm. This isn’t about flattening them into oblivion — you want uniform thickness so they cook evenly. Rub all over with the olive oil, smoked paprika, garlic powder, salt, and pepper. I use my hands for this; the spices should cling to every surface, and you’ll see the paprika turn the meat a warm brick-red colour.

Fire up the grill pan. Set a large grill pan or cast-iron skillet over high heat for a full two minutes. You want it smoking hot — when you hold your hand about 15cm above the surface, you should feel intense heat after just two seconds. Drop a tiny piece of chicken fat or a drop of oil onto the pan; if it sizzles immediately and dances across the surface, you’re ready.

Grill the chicken. Place the chicken breasts onto the hot pan. You’ll hear a satisfying, aggressive sizzle — that’s exactly what you want. Leave them undisturbed for 5 minutes. After that time, lift a corner with tongs; the underside should be deep golden brown with distinct grill marks. Flip and cook for another 4-5 minutes. The chicken should feel firm to the touch but still have a slight give. Insert a meat thermometer into the thickest part — you’re looking for 74°C. Transfer to a cutting board and let rest for 5 minutes. During this rest, the juices redistribute and the internal temperature will climb another degree or two.

Cook the turkey bacon. Without wiping the pan (those browned chicken bits are flavour gold), lay the turkey bacon slices in a single layer. Cook over medium-high heat for 2-3 minutes per side. You’ll see the edges crisp up and turn a deeper reddish-brown. The kitchen will smell wonderfully smoky. When done, transfer to a plate lined with kitchen roll. The bacon should be crisp enough to snap when you break it, but not brittle.

Assemble the base. While the bacon rests, divide the chopped romaine among four large shallow bowls. I like to spread the lettuce into an even layer rather than piling it high — this makes the toppings more accessible and looks prettier on the table.

Slice and arrange. Slice the rested chicken against the grain into 1cm-thick strips. The interior should be juicy and white, with no pink remaining. Chop the turkey bacon into small bite-sized pieces. Arrange the chicken, bacon, quartered eggs, diced avocado, halved cherry tomatoes, and crumbled cheese in neat rows over the lettuce. I do this in stripes — a classic Cobb presentation that takes thirty seconds but looks like you fussed for ages. Sprinkle the snipped chives over the top.

Make the dressing and serve. Whisk all dressing ingredients in a small jar or bowl. You’ll see the mustard emulsify the vinegar and oil into a creamy, slightly thickened consistency. Drizzle about one and a half tablespoons over each salad, or serve the dressing on the side so everyone can add as much as they like. Serve immediately while the chicken is still warm and the avocado is cool and creamy.