Preparation

1. In a medium bowl, whisk together lime juice, orange juice, garlic, tequila, honey, cayenne, salt, and pepper. Measure out 1/3 cup into a small bowl; whisk in 2 tablespoons of olive oil to make the dressing and set aside. The remainder is the marinade.
2. Rinse and pat dry chicken. Cut into 3 pieces the following way: First, cut the chicken in half crosswise to end up with one thick portion, and one thin portion. Then cut the thicker portion horizontally into two thinner portions. Repeat with remaining chicken breasts. Place chicken pieces into zip-seal bag and add marinade. Allow to marinate 30 minutes to two hours.
3. Preheat oven to 375 F. Line sheet pan with parchment paper. Stack tortillas on top of each other and cut in half. Cut across the short side of each stack to make 1/4-inch strips. Place strips into a large bowl and spray liberally with olive oil spray. Combine cumin, chili powder, cayenne, and salt. Sprinkle over corn strips. Toss well to coat with seasonings. Arrange strips in a single layer on prepared baking sheet. Bake for 6 - 8 minutes, or until very lightly golden. Corn strips will crisp up as they cool.
4. Preheat grill or grill pan and oil lightly. Remove chicken from marinade. Arrange in a single layer on the grilling surface. Cook 4-5 minutes per side, or until completely cooked through. Set aside, tented with foil, to keep warm while you prepare the salad.
5. Place salad greens in a large bowl. Drizzle with 2/3 of the dressing and toss well. Divide greens between the 6 plates. Arrange 3 chicken pieces on top of the greens. Top with mango, jicama, and cilantro. Drizzle with remaining dressing. Mound tortilla strips on the very top.