Finely chop the Garlic (3 clove) and set aside.
Finely dice one of the Shallot (2) and set aside.
Slice the remaining shallot into quarter inch slices, and place in a large bowl.
Core Roma Tomato (1) and cut it into one inch diced pieces, and place in the large bowl with the shallot.
Pit, peel, and cut the Avocado (1) into one-inch diced pieces, and place in the large bowl.
Cut the remaining Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into half inch diced pieces, and set aside.
Remove leaves from Fresh Cilantro (0.5 ounce) and discard stems. Roughly chop the leaves and set aside.
Juice Lime (2) into a small bowl.
In a small bowl, soak the Saffron Threads (1 teaspoon) in a half cup of warm water.
Pat dry the Chicken Breast (2) with paper towels.
Place the chicken breast in between two pieces of plastic wrap. Pound and evenly flatten the chicken with a meat mallet, then place in a medium bowl.
Add three quarters of the chopped garlic, Extra-Virgin Olive Oil (2 tablespoon), Salt (1 teaspoon), and three quarters of the lime juice to the bowl. Mix until well coated. Cover and refrigerate for ten minutes.
In a small bowl, combine the Chicken Base (1 package), Salt (1/4 teaspoon), and Water (1 1/4 cup). Mix until well combined.
In a medium saucepan over medium high heat, add Extra-Virgin Olive Oil (1 tablespoon). Add the diced shallot, diced half inch tomato, and cook for one minute.
Add the rice and cook for one minute, stirring occasionally.
Add the soaked saffron and its liquid, half of the white White Cooking Wine (1/4 cup), and chicken broth.
Cover, and cook for fifteen minutes.
Turn off heat, fold in the cilantro, and keep warm.
Add Extra-Virgin Olive Oil (1 tablespoon) to a medium saute pan over medium heat. When the oil is hot, add the chicken breast and cook for three minutes on each side or until cooked through.
Remove chicken from pan and keep warm.
Add the remaining marinade and the white White Cooking Wine (1/4 cup) and cook for two minutes until slightly reduced.
Add the Arugula (2 ounce) to the large bowl with the roma tomatoes, avocado, and shallots.
Add Salt (1/4 teaspoon), Extra-Virgin Olive Oil (1 tablespoon), and the remaining lime juice. Gently mix until well combined.
In the center of two plates evenly distribute the rice. Top with chicken breast. Spoon sauce over the chicken. Top with arugula salad.
Serve with Jasmine Rice (3/4 cup) and enjoy!