The morning before you're intending on making your chicken paillard, pickle the onions.

in a small bowl, combine apple cider vinegar, warm water, salt and black pepper. Add thinly sliced onions to a mason jar and pour over vinegar mixture. Allow to sit at room temperature for one hour, and then store in the fridge.

One at a time, pound out each chicken breast between two sheets of plastic wrap until they're about 1/4 Inch thick. Place pounded chicken breasts in a single layer in a casserole dish.

Combine Orange juice, juice of two limes and minced garlic to a bowl and whisk to combine, and pour over chicken. Cover and marinated for 30 minutes.

Remove chicken from marinade and pat dry with paper towels - discard marinade.

Generously salt and evenly distribute half of the paprika on the top sides of all of the chicken.

Preheat oven to 150F. Heat skillet over medium high heat and add Avocado oil to pan. One at a time, add the chicken to the hot pan by laying it away from you, paprika and salted side down. Season the other side with salt and 1/4 of the remaining paprika. Cook for three minutes and flip.

Cook the other side for four more minutes. Remove from skillet and place into the preheated oven to keep warm. Repeat with remaining pounded chicken breasts.

To serve, add a chicken breast to each plate, top with a handful of arugula and as many pickled onions as you'd like. Cut up remaining lime into fourths and squeeze over arugula and paillard.