Sprinkle chicken with jerk seasoning, 1 teaspoon olive oil, and 1 tablespoon lime juice.

Rub the seasonings into the chicken.

Let the chicken stand for 15 minutes to marinate.

Coat a stovetop grill pan with cooking spray.

Warm the grill pan over medium-high heat for 3 minutes.

Add the chicken to the grill pan and cook, turning once, for 10-12 minutes, or until the internal temperature reaches 165°F.

Remove the cooked chicken from the pan and place it on a clean plate.

In a large bowl, whisk together the orange juice, honey, salt, remaining 2 tablespoons olive oil, and remaining 2 tablespoons lime juice to create the dressing.

Add the thinly sliced white onion and mixed greens to the bowl with the dressing.

Toss the greens and onion to coat them well with the dressing.

Cut the grilled chicken into 1/4-inch thick diagonal slices.

Pour any accumulated chicken juices from the plate into the salad (optional) for added flavor.

Add the sliced mango and avocado to the salad and toss gently again to combine.

Divide the salad among 4 plates and top each with equal portions of the sliced chicken.