Action:
1. Dry the chicken breast with a paper towel and place on a large plate. Dust each breast with 1/4th of the paprika, chili, coriander, some olive oil and a bit of salt and pepper. Using a large sauté pan over medium-high heat, add a bit of olive oil. When the oil is smoking hot, add the spiced chicken breasts breast side down. Allow them to get golden brown on both sides (about 5 minutes each side) then reduce the heat to med-low and place them breast side up to finish cooking. (Let them cook for 12-13 minutes or until fully cooked)
2. In a large bowl, add the jicama, apple, onion, bell pepper, tequila, lime juice, garlic, vinegar, cilantro, some olive oil and a bit of salt and pepper. Cover with plastic and place in the fridge.
3. Once the chicken is done, add about ½ cup of the salad to the center of each plate and then remove the chicken from the grill and place one breast over the top of the salad then serve. ( I like to slice the breast in half, but you can serve it however you like.)