If frozen, defrost marinated chicken overnight in the fridge. Leave in bag.
If fresh, whisk marinade ingredients together in a bowl large enough to hold chicken pieces. Add chicken and mix well, store in fridge while you prepare the rest of the salad.
In a large bowl mix the rocket, spinach, pine nuts, sunflower seeds, orange pieces, corn kernels, chickpeas, capsicum and celery.
Whisk the dressing together and use tongs to turn the salad as you add a little at a time - don’t drown the salad, it should be nice and light. Let sit while you cook chicken.
Chicken is best cooked in a grill style frying pan, but a normal fry pan will be fine.
Grill the chicken pieces on all sides, make sure they have cooked all the way through and mix well around the pan to coat in the caramelising marinade. If the liquid isn't turning golden brown, turn up the heat a little more. Set pan aside when done.
Assemble the salad on a serving platter or individual plates and top with some of the grilled honey chicken and pan juices.
Serve on a big platter or salad bowl with some crusty bread.