Preheat the oven to 225°C. Line a baking sheet with parchment paper.

Wash and chop the potatoes, then spread them on the baking sheet. Season with salt, black pepper, paprika, and oil. Roast in the oven for about 25 minutes.

Finely chop the coriander into a bowl. Grate in the zest of the washed lime and squeeze in the juice. Season with salt, black pepper, sugar, and oil. Mix well and set aside to marinate.

Rinse and chop the lettuce. Halve the avocados and remove the pits. Scoop out the flesh with a spoon onto a cutting board and dice it.

Peel and finely chop the garlic cloves.

Cut the chicken into strips.

Heat a frying pan with some oil. Add the chicken and fry, stirring, for about 5–6 minutes.

Add the garlic to the pan. Season with salt, black pepper, ground cumin, and dried herbs. Continue frying for a few more minutes.

Assemble the bowls or plates with roasted potatoes, chicken, lettuce, and avocado. Finish with the dressing and serve immediately.