1. Start by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
2. While the pasta cooks, prepare the chicken. In a shallow bowl, mix the flour, smoked paprika, garlic powder, salt, and pepper.
3. Pat the chicken pieces dry with paper towels to help the coating stick better. Dredge each piece in the seasoned flour, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches—don’t overcrowd the pan. Cook for about 3-4 minutes per side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F.
5. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
6. Whisk together the chipotle dressing ingredients in a small bowl: mayonnaise, Greek yogurt, minced chipotle peppers, lime juice, honey, salt, and pepper. Taste and adjust the heat or sweetness as needed.
7. In a large mixing bowl, combine the cooled pasta, crispy chicken pieces, cherry tomatoes, spinach, red bell pepper, red onion, and shredded cheddar cheese.
8. Pour the chipotle dressing over the pasta and toss gently until everything is evenly coated.
9. Let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld beautifully.

One thing I’ve learned from years of feeding my family is that resting a salad like this makes all the difference. It’s when the chipotle’s smoky warmth really shines and the textures harmonize.