Rub chicken breasts with 1 tablespoon olive oil, garlic powder, dried oregano, kosher salt, and black pepper. Heat a grill pan or cast iron skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board, rest 5 minutes, then slice into thin strips.

Place chopped pecans in a small dry skillet over medium heat. Toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Sprinkle with a tiny pinch of cinnamon and transfer to a plate to cool.

In a glass mason jar or small mixing bowl, vigorously whisk together extra virgin olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, minced shallot, kosher salt, and black pepper until completely emulsified and glossy.

In a large salad bowl, arrange the baby spinach and mixed salad greens. Layer with thinly sliced Honeycrisp apples, shaved red onion, dried cranberries, and toasted cinnamon pecans.

Arrange the warm sliced grilled chicken down the center and scatter crumbled goat cheese generously over the top. Drizzle with the maple Dijon vinaigrette just before serving. Toss gently and serve with warm crusty bread.