Place the rinsed quinoa in a saucepan and cover with water. Cook over a medium heat, covered, until the water has been soaked in and the quinoa has cooked through. Set aside with the lid on. 

Cut the chicken breast so that it lies flat, and rub in the salt and pepper, smoked paprika, ground allspice and cumin on both sides. 

Over a medium heat, heat the olive oil in a frypan. Place the chicken in once hot and cook on both sides until the chicken is cooked through and the spices have formed a dark crust around the chicken. 

Meanwhile, in a food processor, combine the baby spinach, 3/4 of the coriander, chilli and spring onions. Set aside until the chicken and quinoa are cooked. 

To serve, combine the quinoa and the ingredients from the food processor and place on a platter. Add the avocado, mango, tomatoes, cucumber and crunchy salad mix, stirring to combine. 

Take the chicken out of the pan and slice on a chopping board, then place on top of the salad. Pour the lime juice over the top and sprinkle the remaining coriander over the salad.