Prepare the Tandoori Paneer Marinade: In a medium bowl, whisk together the yogurt, avocado oil, lemon juice, grated ginger, minced garlic, paprika, garam masala, and turmeric until smooth. Add the paneer cubes, red bell pepper, green bell pepper, and onion to the bowl. Gently toss to coat the paneer and vegetables in the marinade. Seal the container and chill in the refrigerator for a minimum of 30 minutes to let the flavors combine.

Cook the Tandoori Paneer: Heat 1 1/2 teaspoons of avocado oil in a large skillet over medium heat. Once the oil is hot, add the marinated paneer and vegetables to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the paneer is golden brown on the edges and the vegetables are tender but still crisp.

Prepare the Salad Base: In a large bowl, toss the chopped kale (or spinach) with a pinch of salt and a drizzle of lemon juice or olive oil, if desired. Massage the kale lightly to soften it.

Make the Mint Raita: In a small bowl, whisk together the Greek yogurt, water, chopped mint leaves, ground cumin, black pepper, and a pinch of salt.

Assemble the Salad: Divide the kale or spinach among serving plates. Top each plate with the warm tandoori paneer and vegetable mixture. Drizzle with the mint raita and garnish with extra mint leaves if desired.

Serve and Enjoy: Serve the Tandoori Paneer Salad immediately while the paneer and vegetables are warm, accompanied by the cool, refreshing mint raita.