Place the chicken fillets on a skillet.
Pour ΒΌ 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.