Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper
On one baking sheet place the chicken breasts down and season with 1 tbsp of avocado oil and the Adobo seasoning. Bake for 25-30 minutes until cooked through.
During the last 15 minutes of the chicken's cooking time, scatter the grape tomatoes throughout the pan. Return the pan into the oven until the chicken is fully cooked.
Place the 4 slices of bacon onto the second baking sheet, and add it into the oven to crisp during the last 10 minutes of the chicken's cooking time. Cook until the bacon is crisp to your liking.
Toss the pine nuts into a small frying pan and toast them over medium heat. Stir the nuts frequently to avoid burning. Remove from the heat once golden brown and fragrant.
While the chicken and bacon are cooling, heat a skillet over medium heat and add the remaining avocado oil in.
Cut the Romaine hearts in half (length wise). Place the Romaine hearts (2 at a time) flat side down onto the skillet and sear 1 minute each side while sprinkling sea salt on top. Repeat this step for the last 2 Romaine hearts.
Layer the seared lettuce on the plate, and top with the chopped chicken, tomatoes, bacon, and toasted pine nuts. Evenly drizzle the Caesar dressing ontop and garnish with lemon wedges. Enjoy!