Place the garam masala in a shallow, non-metallic dish with the paprika, cumin, chilli powder, garlic, half the lime juice, half a teaspoon each of salt and pepper and 2 tablespoons of the olive oil. Stir to combine. Cut the chicken breasts into 2cm strips and toss in the spice mixture until well coated. Set aside for at least 15 minutes to allow the flavours to develop (or up to 24 hours is fine, covered with clingfilm in the fridge).
Heat a large, non-stick frying-pan over a medium heat and then add the chicken strips. Cook for about 2 minutes on each side until cooked through and well seared.
Place the remaining lime juice and the honey in a screw-topped jar. Season to taste, then shake vigorously until the salt has dissolved. Add the remaining 4 tablespoons of olive oil and shake again until emulsified.
Tip the salad leaves into a bowl with the sun-dried tomatoes and olives. Add enough of the dressing to just barely coat the leaves. Divide between serving plates and arrange the seared chicken pieces on top. Serve at once with chunks of ciabatta bread, if liked.