In a large bowl, whisk together the olive oil, garlic, lime zest, lime juice, chopped cilantro, Chili Lime seasoning, and kosher salt until well combined.

Add the chicken thighs to the marinade, tossing to ensure they are evenly coated. Let it sit for 15 minutes at room temperature or refrigerate for up to 2 hours.

Heat a large nonstick skillet over medium-high heat. Cook the marinated chicken in batches, about 6 minutes per side, until cooked through. Let it rest for 5 minutes before slicing or shredding.

Cut corn tortillas into thin strips. Heat a shallow layer of oil, then fry the strips until golden and crispy. Transfer to a paper towel-lined plate and season with salt.

In a large bowl or on a platter, layer the shredded romaine, cooked bacon, avocado, Colby Jack cheese, and cilantro. Top with the sliced chicken and crispy tortilla strips. Serve with lime wedges and the homemade vinaigrette.

Combine all vinaigrette ingredients in a blender. Blend until smooth, adjusting seasoning as needed.