Marinate the Chicken: In a bowl, combine the olive oil, lime juice, ground cumin, chili powder, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and grill for 6-8 minutes per side, or until they are cooked through and have grill marks. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing thinly.

Prepare the Salpicón: In a large bowl, combine the diced red bell pepper, green bell pepper, red onion, cherry tomatoes, cucumber, chopped cilantro, and chopped parsley.

Add Chicken: Add the sliced grilled chicken to the bowl with the vegetables.

Dress the Salad: In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss until everything is well coated.

Serve: Divide the grilled chicken salpicón among serving plates. If desired, garnish with avocado slices.