Boil eggs to desired doneness and place in cold water to cool.
Season both sides of chicken breasts with salt and pepper.
Cut bacon widthwise and cook bacon in a dry large sauté pan over medium-high heat. Cook 2-3 minutes, or until fat begins to render. Move bacon to sides of pan.
Add avocado oil and chicken to center of pan with bacon. Cook 4-5 minutes, or until bacon is crispy.
Transfer bacon to a paper towel. Flip chicken. Cook 2-3 more minutes until is no longer pink in the center of the thickest part.
Meanwhile, dice Roma tomatoes and onions and finely chop chives.
Roughly chop Romaine lettuce. Place in a large bowl.
Cut avocado in half scoop out flesh with a spoon and dice place in bowl with lettuce.
Roughly chop bacon. Dice chicken breasts. Peel and dice eggs and place in bowl with lettuce.
Pour in desired amount of dressing and toss to combine.