Chicken Salad

Make a Salad: Lettuce, Snap Peas, Cucumber, Celery, & 4-5 grape Tomatoes. Or make a green salad with Spinach, baby dandelion leaves, etc. Set aside. Cut thighs into 4 pieces. Add salt and garlic (garlic salt & Oregano) and nuke for 90 seconds. Place the inside chicken to outside ring on the plate and vise versa, flipping them over at the same time. Season that side then nuke for another 90 seconds. Let cool to room temperature. Beet 2 egg whites until foaming then set aside. Head oil (Grape seed) in pan to 400ºF (205ºC). Mix together 3/4 cup of flour, 1/4 cup corn meal or bread crumbs 2 1/2 Tbsp Paprika, 3 Tbsp Adobo powder, salt and pepper. Place half the chicken in the egg whites, then coat with flour mixture. Place chicken in a HOT oil and cook thighs for 12 seconds each (while stirring). Place a salad in the middle of the plate and place 4-6 pieces of chicken around the salad and serve.