Marinade the chicken tenderloins in 1 tablespoon Sweet Sesh and a splash of oil. Season with a pinch of Man Grind, toss well, and grill on the BBQ till cooked through. About 8 minutes, turning regularly. Alternatively, a grill pan works well too. Set aside to cool.
Halve the cherry tomatoes and dice the avo. Remove the zest from the orange and reserve, peel the orange, and segment the flesh.
Fry off the halloumi when you are almost ready to serve; you want it nicely coloured on the outside and melty in the middle.
Toss greens with dressing and season with Man Grind.
Layer on a platter: greens, chicken, halloumi, cherry tomatoes, avocado, orange segments, and shredded fresh mint, then drizzle with a little extra hot honey. Try to get two or three layers of everything, then garnish the platter with the orange zest and extra shredded mint.