Preheat the oven to 425 degrees F. 

Arrange a wire rack over an aluminum foil lined baking sheet.

Slice the chicken into thin strips, 1/2" wide. 

In a shallow bowl combine the flour, paprika, garlic salt, pepper, red pepper flakes, and cumin. Mix well. 

In another shallow bowl, whisk the eggs until slightly foamy. 

Place the crushed corn-chips in a third bowl. 

Coat the chicken in the flour, dip in the eggs (drain excess), and roll about in the corn-chips. You're fingers are going to get messy. It's all good. 

Arrange the corn-chip coated chicken evenly on the prepared wire rack and bake for 18-20 minutes.

Chop the romaine, slice and dice the celery, radishes, onions, red pepper, and carrot to your liking. Toss. 

After the chicken has cooled a few moments from the oven, place over individual salads, or onto plates and top with toppings of your choice.