Add the bacon to a cold skillet. Set over medium-low to medium heat. Cook the bacon until browned on both sides. Transfer to a paper towel-lined plate. When cool, chop the bacon and set aside. Remove all but 2 teaspoons of the bacon drippings from the skillet.
Slice the halloumi into ½ inch thick slices and then diagonally to form triangles. Season both sides with the citrus chili seasoning (optional).
Add the halloumi to the skillet and cook for 3-4 minutes per side until browned. Transfer to a plate and set aside.
Meanwhile, add the mayonnaise to a small bowl and add the juice of the lime. Stir to combine. Add 1-2 teaspoons of honey, if needed, to balance the acidity.
Add the romaine, tomatoes, and bacon to a large bowl. Add half of the dressing and toss to combine. Portion the salad out between two plates. Top each salad with half of the halloumi, and drizzle with some of the extra lime mayo. Garnish with chives, if desired. Serve with extra dressing on the side.