Peel and cut peeled Cassava (0.5 pound) in half lengthwise and then cut into half inch cubes. Set aside.
Fill a medium saucepan with water and add the yuca. Over medium high heat, bring to a boil.
Cook for 25 minutes.
Drain the yuca into a colander and transfer to a medium bowl. Refrigerate until after the chicken is cooked.
Preheat oven to 400 degrees F (200 degrees C).
Cut the Avocado (1) in half. Remove the pit, scoop out the flesh, and place into a medium bowl.
Juice the Lime (1/2) directly into the bowl with the avocado.
Mince the Garlic (1 clove) and Shallot (1), and add to the avocado mixture.
Cut the Lemon (1) into six wedges and set aside.
Remove the Fresh Basil (0.25 ounce) from the stems and discard stems. Set aside for garnish.
Pat the Skinless Chicken Breast (2) dry with paper towels.
Sprinkle the Granulated Onion (1 teaspoon), Ground Turmeric (1/4 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) onto both sides of the chicken.
Add the Chicken Base (1 package) to water (1 cup) in a small bowl. Stir to combine.
Heat the Coconut Oil (2 tablespoon) in a medium, oven proof saute pan over medium high heat.
Once the oil is hot, add the chicken to the pan and brown on both sides, about three minutes each.
Remove the pan from the heat and squeeze the lemon wedges over the chicken. Add the rinds to the chicken in the pan.
Place Fresh Rosemary (0.25 ounce) sprigs around the chicken, and pour chicken broth all over the ingredients.
Place the pan into the oven and bake for 25 minutes, or until the chicken juices run clear when sliced.
In a medium saute over medium high heat, and cook the Bacon (2 slice) until crispy, about two minutes on each side.
Remove the bacon from the pan and place on paper towels. Once cool, crumble into the bowl with the avocado mixture.
Add the Pink Himalayan Sea Salt (1 teaspoon), Sriracha (1 teaspoon), and Ground Black Pepper (1 teaspoon).
Add the cold yuca, and stir until everything is evenly coated.
Add a scoop of the no-tato salad in the center of two plates. Lay the chicken breast on top of the salad. Garnish with basil leaves.