Citrus Chicken Salad

1: Squeeze out juice from orange, lemon, and lime into a non-reactive pan.

2: Add cumin, honey, garlic, onion, oil, and herbs. Whisk everything together, then lightly salt and pepper to taste. Mix well to combine and adjust for seasoning. Refrigerate until ready to use.

3: Season chicken with salt and pepper then marinate chicken thighs with about 2/3 of the marinade, making sure to coat both sides. Marinate for about 30 minutes and up to 4 hours in the fridge.

4: Heat grill pan or skillet. Coat with cooking oil or spray. Add the bell pepper and cook for about 3 minutes. Remove from the pan and set aside.

5: Lightly wipe the pan, coat it with cooking spray, and add chicken to the pan. Grill for about 8 or more minutes on each side or until done.

6: Place chicken on a cutting board and cut into 1/4-inch-thick slices or desired shapes.

7: In a large plate, arrange romaine lettuce, grilled chicken, sliced avocados, tangerines, and bell pepper. Serve with bread and the remaining citrus dressing on the side.