In a medium bowl, combine shrimp with chili powder, lime juice, olive oil, garlic, cumin, and honey. Toss until coated and let marinate for at least 15 minutes.

Wash and chop mixed greens, halve cherry tomatoes, and slice avocado. Place in a large mixing bowl.

In a blender, combine Greek yogurt, lime juice, olive oil, garlic, and cumin. Blend until smooth and season to taste.

Preheat a grill or skillet over medium-high heat and cook shrimp for 2-3 minutes on each side until pink and opaque.

In the large bowl with vegetables, layer cooked shrimp on top and drizzle with dressing. Toss gently to combine.

Serve in individual bowls or a large platter, garnished with cilantro or lime wedges.