For the chicken:
For the kale salad:
Pre-heat an oven to 375F.
Cut the chicken breast into pieces, 4 to 5 pieces per fillet. Pat dry with a paper kitchen towel. Set aside.
Add the nut butter, the garlic, coconut amino, chili paste, honey (when used) and orange juice into a marinade to a bowl. Mix well so you have a smooth marinade.
Dip the pat dried chicken in the marinade and place them on a baking rack or in a pan.
Bake in the oven for 11 to 13 minutes.
For the salad: Wash and clean the kale and shred by cutting it small pieces. Place in a large bowl.
Add the rice vinegar, orange juice, shredded carrots and dried cranberries.
Mix well and season with sea salt and pepper as needed.
Build your meals and place them in airtight food containers. Place cooked wild rice (if you like some carbs with this meal) in the containers and top with the baked chicken pieces.
Divide the kale salad over the other compartments and cover with a lid.