Start by seasoning your boneless, skinless chicken breasts. In a bowl, mix half of the sea salt, black pepper, ground cumin, garlic powder, and smoked paprika with a tablespoon of avocado oil. Coat the chicken evenly with the seasoning.

Grill the chicken over medium-high heat for about 5-7 minutes on each side or until cooked through. Let the chicken rest for five minutes before slicing it into bite-sized pieces.

While the chicken is grilling, rinse your quinoa under cold water. Add it to a saucepan with 3 cups of water and bring it to a boil.

Once boiling, cover and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

For the brown rice, follow the package instructions. Typically, it requires about 2 cups of water for ⅔ cup of uncooked brown rice. Cook it until tender.

Using a grater or food processor, grate 5 cups of sweet potatoes. Heat the remaining tablespoon of avocado oil in a large skillet over medium heat.

Add the grated sweet potatoes, season with the remaining sea salt and black pepper, and sauté until they become tender, about 10 minutes.

Combine the diced mango, chopped pineapple, finely chopped red onion, minced cilantro, and lime juice in a medium bowl. Mix well.

This salsa can be adjusted to your taste by adding more mango or pineapple if you like it sweeter.

In a blender or food processor, combine the diced mango, chopped pineapple, rice vinegar, filtered water, sambal oelek, lime juice, honey, salt, and pepper. Blend until smooth. Taste and adjust the seasoning as needed.

In a large bowl, combine the sliced chicken, quinoa, brown rice, sautéed sweet potatoes, and kale. Pour the spicy dressing over the salad and toss everything together until well mixed.

Top your salad with the fresh pineapple mango salsa. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.