Thoroughly rinse cilantro and trim ends. Combine with garlic, ginger, scotch bonnet, salt, bouillon and crush. I used my molcajete (a mortar and pestel ) but you can also chop in a blender). Add in juice from lime and olive oil. Mix well and set aside.

Wash chicken and pad dry with a paper or kitchen towel. Transfer to a bowl and scoop marinade over chicken. Thoroughly mix enuring chicken is completely coated. Cover with saran wrap and refrigerate for about an hour, rotating half way through.

Wash peel and slice avocado and mango. Set aside. Combine baby spinach and arugula in a large salad bowl, toss to mix the greens and set aside.

When ready, remove chicken from the refrigerator. Using a skillet large enough to prevent crowding your pan, heat about 1/2 a tablespoon olive oil (or coconut oil). Carefully add chicken (do not overcrowd). Cook for about 5-7 minutes until brown on each side. Center should not be pink!. remove from pan and rest on a clean chopping board.

Add coconut balsamic and a squeeze of lemon juice into the pan. Season to taste if necessary.Use a sieve to remove bigger bits of chicken or chunks from marinate.

Build your salad. Slice chicken and place over mixed greens. Add mango, avocado and radishes. Drizzle vinaigrette and finally crushed roasted peanuts. Enjoy.