Mash garlic with a pinch of salt in a mortar & pestle
Season chicken with garlic, adobo, oregano, lime, and olive oil; mix until well combined.
Heat up oil in a medium to large skillet. Add chicken one by one being careful not to over crowd the pot. After 7 minutes, flip chicken and cook the other side for another 7 minutes. Remove chicken and let rest for 5-10 mins.
Combine fire roasted corn, tomato, and onions in a bowl. Set aside.
In another bowl, combine arugula and quinoa.
Now add corn-tomato salsa.
Add chicken over top and add the Sour Orange Vinaigrette or any of your choosing.