Into a mixing bowl, add Extra-Virgin Olive Oil (1/4 cup), Distilled White Vinegar (1 tablespoon), Dried Oregano (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Smoked Paprika (1 teaspoon), Dried Minced Garlic (1 teaspoon), and Brown Sugar (1 teaspoon). Whisk to combine.
Pour the marinade over the Boneless, Skinless Chicken Breast (3). Mix with your hands until chicken is well-coated. Set aside for 1 hour.
Add chicken to a heated grill pan.
Into a pot on the grill, add Olive Oil (to taste) and Onion (1).
Close the grill and let the chicken and onions cook for about 4 minutes.
Flip the chicken and give the onions a stir. Close the grill and let them cook for another 4 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Remove from the heat.
To assemble the salad, layer Lettuce (to taste), Tomato (to taste), Cucumber (to taste), a few of the chicken strips, Tortilla Strips (to taste), Scallion (to taste), sautéed onions, and Strawberry Balsamic Vinegar (to taste) or other dressing of your choice.