In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper until well combined. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Seal or cover and marinate in the refrigerator for at least 30 minutes, up to 12 hours for deeper flavor.

Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup. Remove the marinated chicken from the fridge and place it in the prepared dish. Bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for 5-10 minutes to retain its juices before slicing.

While the chicken bakes, prepare the balsamic vinaigrette. In a jar or small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk briskly until well mixed, then slowly drizzle in olive oil while continuing to whisk until the dressing is emulsified and creamy. Set aside to allow the flavors to meld.

Next, prepare the salad ingredients. Halve the cherry tomatoes and place them in a large mixing bowl. Slice the avocado and drain the mozzarella balls, adding them to the bowl along with washed and dried baby spinach.

Lay a generous bed of fresh spinach on a large serving platter or in a bowl. Arrange the sliced chicken over the top, followed by the avocado, mozzarella balls, and halved cherry tomatoes.

Just before serving, drizzle the tangy balsamic vinaigrette over the assembled salad. Garnish with fresh herbs or a swirl of balsamic glaze if desired.