In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.

Coat chicken in dry rub and set aside.

Meanwhile, prepare salad dressing.

In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Shake vigorously; refrigerate until ready to use.

In a medium skillet over medium-high, heat remaining olive oil.

Cook chicken until golden brown, about 4 per side.

Repeat with remaining chicken.

Let rest 5, then slice.

In a large bowl, toss romaine with dressing.

Serve with chicken, Mexican cheese, croutons, and lemon.