Marinate chicken breasts in 1 cup guava juice and 1/2 cup white wine for 15-30 minutes.

Combine remaining 1 cup guava juice and 1/2 cup white wine in a saucepan over medium heat.

Bring to a boil, then reduce to a simmer until the mixture thickens into a glaze.

Ensure the glaze is thick but not jelly-like.

Halve the figs lengthwise.

Coat the fig flesh with turbinado sugar.

Brush with oil and sear in a hot skillet, sugar-side down, for 1-2 minutes until the sugar melts but doesn't burn.

Remove chicken from the marinade.

Grill or pan-sear the chicken for 3-4 minutes on one side.

Turn the chicken over and brush with the glaze.

Cook for another 3-4 minutes, or until the chicken is cooked through.

Bring the glaze back to a boil after brushing the chicken.

Simmer for 1 minute, then remove from heat.

Slice the chicken into medallions.

Place the baby spinach on a plate to form a nest.

Arrange the chicken medallions in the center of the spinach nest.

Place the candied figs around the nest.

Brush the chicken and figs with the remaining glaze.

Season with salt and pepper to taste.