In a small bowl, whisk together the ground cumin, smoked paprika, sweet paprika, dried oregano, kosher salt, garlic powder, mustard powder, chili powder, and freshly ground black pepper. This dry spice blend will distribute evenly throughout the dressing and ensure consistent flavor. Set aside. In a large mixing bowl, combine the Greek yogurt and mayonnaise, whisking until smooth and well combined. This creamy base will coat the chicken and vegetables beautifully.

Finely dice the red onion, red bell pepper, and celery into uniform small pieces—this ensures they'll be pleasant to bite into and distribute evenly throughout the salad. Slice the scallions and finely chop the fresh cilantro. Zest the lime and juice it. I find that prepping all vegetables at once keeps the workflow smooth and prevents any ingredients from oxidizing or wilting while you're working.

Add the spice blend from Step 1 to the yogurt and mayonnaise base, stirring well to combine. Then fold in the fresh lime juice, lime zest, honey, and all the prepared vegetables from Step 2 (red onion, bell pepper, celery, scallions, and cilantro). Stir until everything is evenly coated and the dressing has taken on a vibrant color from the vegetables and spices. I like to taste it at this point and adjust the salt or lime juice if needed—fresh ingredients vary in intensity.

Add the cooked shredded or cubed chicken to the dressing mixture and fold gently until all pieces are thoroughly coated. The salad is now ready to serve immediately, or you can refrigerate it for up to 3 days. The flavors will actually deepen as the salad sits, making it an excellent make-ahead option.