To make the chicken: In a large bowl, add the garlic powder, sea salt, black pepper, and lime juice and mix together. Cut chicken breast cross grain into 2-inch-wide strips and add to the bowl and coat in spice mix. Place bowl in fridge to marinate while you make the dressing.

To make the dressing: In a high-powered blender, add the avocado, olive oil, water, apple cider vinegar, cilantro, lime juice, salt, and pepper. Blend until smooth.

To make the chicken: In a large skillet over medium heat, add the ghee and melt completely to coat the pan. Place the chicken in the pan and cook over medium/high heat until lightly browned on both sides and fully cooked with an internal temperature of 165°F, about 20 minutes.

To make the grilled onions: Slice the onion into thin slices. Add the ghee into a small skillet and melt over high heat. Add the sliced onions and reduce heat to medium. Lightly salt the onions. Continue to cook until onions are translucent and golden brown.

To make the salad: Chop romaine lettuce and add to bowls. Dice the tomato and add evenly to bowls. Cut the avocado into cubes and add to bowls. Dice the chicken into small cubes and add to the bowl along with the grilled onions. Drizzle with dressing.

Serve immediately.