In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper until well combined. Coat the chicken breasts generously with the marinade. Refrigerate for at least 30 minutes or up to 12 hours.

Preheat your oven to 400°F (200°C). Transfer the marinated chicken to a baking dish and bake for 20-25 minutes, until the internal temperature reaches 165°F (75°C). Rest the chicken for 5-10 minutes before slicing.

In a small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until well emulsified. Taste and adjust seasoning.

Wash and dry spinach leaves, then place them in a large salad bowl. Halve cherry tomatoes, slice avocado, and drain mozzarella balls. Layer spinach, sliced chicken, tomatoes, avocado, and mozzarella.

Drizzle the balsamic vinaigrette over the salad just before serving. Garnish with fresh herbs or balsamic glaze if desired.