Place the chicken and all marinade ingredients in a large ziploc bag. Refrigerate for 12-24 hours, turning the bag occasionally. Preheat the oven to broil and move the top oven rack to about six inches from the top of the oven. (If you have a broiler drawer, use it as directed by the manufacturer.) Line a large baking sheet with foil and place the chicken on it. Broil the chicken for 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes or so, until the meat is no longer pink and the juices run clear. Remove from the oven.
Optional Glaze Directions: (Prepare the glaze while the chicken is in the oven.) If you want the chicken to be extra sticky and sweet, whisk together the glaze ingredients and warm in a saucepan or in the microwave until bubbling. Whisk to make sure the cornstarch has completely dissolved and the sauce has thickened. Generously brush the glaze over the finished chicken pieces, flip and brush over the other side. Let rest for a few minutes before slicing.
To make the salad: Place the lettuce, oranges, almonds and cilantro in a large bowl. Slice the chicken very thin and add to the salad bowl. Drizzle with vinaigrette and toss with your hands to coat well. Enjoy!