Preheat the oven to 375 degrees and line a baking sheet with foil or nonstick baking sheet. Thoroughly rinse produce and pat dry. Use a vegetable peeler to shave cucumber lengthwise into long, thin strips. Halve lime and zest one half. Finely chop garlic. Peel red onion and slice in half. Cut halves into thin strips (julienne). Rinse chicken breasts and pat dry.

Place red wine vinegar, brown sugar, chopped garlic, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Whisk together to incorporate. Cover and chill in the refrigerator before serving.

Place the raspberry jam, juice of the lime (reserve zest for garnish), and chipotle powder in a mixing bowl. Whisk to incorporate. Set aside and keep at room temperature.

Season both sides of the chicken with a pinch of salt and pepper, and place on the prepared baking sheet. Roast for 10-12 minutes or until internal temperature reaches 165 degrees. Brush on glaze and return to oven for another 4-5 minutes, or until glaze is caramelized.

Remove dressing from the refrigerator and add cucumber, ½ of sliced red onion (reserving the rest for garnish), and baby arugula. Mix the ingredients together gently.

Compose a serving of shaved cucumber salad in the middle of the plate. Top the salad with a chicken breast. Garnish with a few leaves of baby arugula, zest of the lime, and some onion, if desired.