Heat a large skillet on medium-high heat.

Add slivered almonds to the skillet and cook, stirring frequently, until golden brown. Remove from the skillet and set aside.

In the same skillet, heat half of the olive oil.

Add bite-size pieces of chicken breast tenders to the skillet and cook for about 4 minutes, stirring occasionally, until almost cooked through.

Remove the chicken from the skillet and place it on a warm plate. Cover the plate to finish cooking the chicken.

Meanwhile, cook the yellow rice according to the package directions, omitting any oil.

Once the rice is cooked, toss it with 1/4 cup of chopped cilantro and set aside to keep warm.

To prepare the dressing, heat the remaining olive oil in a separate pan.

Add chopped sweet onion, finely chopped jalapeno pepper, and Caribbean jerk seasoning to the pan and cook for about 5 minutes, or until the onions are wilted.

Pour in 1 cup of orange juice and bring to a boil, then reduce heat and simmer for about 5 minutes to reduce the sauce.

In a small bowl, combine the arrowroot with the remaining 1/4 cup of orange juice and stir until smooth. Add this mixture to the sauce to thicken it.

Add salt and orange zest to the sauce and stir well.

In a large bowl, combine the cooked chicken, orange sections, half of the toasted almonds, the remaining 1/4 cup of chopped cilantro, and fresh baby spinach leaves.

Add the hot rice and the dressing to the bowl and toss everything together thoroughly to mix.

Serve the salad topped with the remaining toasted almonds.