To make the marinade/dressing, add orange zest and juice, lemon juice, lime juice, garlic, jalapeno, scallion, dijon, hot sauce, spices, 1/2 teaspoon kosher salt, and honey to the bowl of a food processor. Pulse until smooth. Slowly stream in the olive oil as you pulse the mixture.

Add 1/2 of the mixture to a bowl and stir in remaining 1 teaspoon kosher salt. Add the chicken to the bowl and turn to coat. Cover the bowl and place it in the refrigerator to marinate overnight, or for at least 8 hours. Transfer the remaining half of the marinade to an airtight container and place in the refrigerator until you're ready to serve the salad. It will stay fresh for up to 7 days.

Preheat a gas or charcoal grill. Remove the chicken from the marinade and lightly salt and pepper each side. Grill for 5-7 minutes on each side, or until the internal temperature reads 160 degrees F. on an instant-read thermometer. Allow the breasts to rest for 10 minutes before slicing.

To make the fried plantains, heat the coconut oil in a large skillet over medium-high heat. Add the sliced plantain rounds and cook until golden brown on each side, about 2 minutes per side. Transfer to a paper towel-lined plate and lightly sprinkle with salt.

To make the salad, add the spring mix, tomatoes, corn, black beans, and red onion to a large bowl. Toss to combine. Add the cooked rice to the bottom of a large platter. Layer the mixed greens on top. Arrange the sliced chicken, avocado, and fried plantains on top of the greens. Sprinkle with cheese, if using. Drizzle the salad with the dressing and serve immediately.