Place the chicken fillets on a skillet. Pour ¼ cup water and cook them covered over medium low heat until they release water and then absorb almost all of it. Flip them over a few times during this time.
Uncover and drizzle 2 tablespoons olive oil over the chicken thighs. Add in garlic cloves. Season with salt, black pepper , sweet chili powder and thyme. Cook them covered until golden, flipping them over a few times.
Arrange all salad ingredients in a large bowl. Sprinkle sesame seeds and nigella seeds over them. Drizzle olive oil and avocado dressing over the salad.
I didn’t add any water to the avocado dressing this time so that I could have a thicker result and place it on the side of my salad.