To make Marinated Chicken: Whisk together avocado oil, lime juice, soy sauce, garlic, chiles, cumin seeds and cornstarch. Slice chicken across the grain into 3- by 1/2-inch strips. Add chicken to marinade; toss to coat evenly. Refrigerate up to 4 hours. To cook, heat a cast iron skillet over high heat. Add peanut oil. Lift chicken strips from marinade and add to pan one at a time. Fry until dark golden brown and crisp, about 1 minute per side.
To make Pepitas: In dry saute pan over medium heat, toast pumpkin seeds until golden brown, shaking pan frequently. Remove from heat, add lime juice and soy sauce; shake vigorously until seeds are evenly coated. If necessary, shake pan over low heat until seeds are dry.
To make Salad: In large bowl, whisk together olive oil, lemon juice, salt and pepper. Add watercress, jicama and grapefruit; toss well. Divide salad among 6 serving plates; arrange chicken strips on top. Garnish salad with avocado and pepitas.
Recipe created by Chefs Susan Feniger and Mary Sue Milliken