In a bowl, mix two tablespoons (30 mL) yogurt, one teaspoon (5 mL) lime juice, and the chili powder; season to taste with salt and pepper.
Put chicken on a lightly oiled baking sheet and cover with sauce.
Bake until cooked through, about 20 minutes.
In a blender or food processor, pulse cilantro, garlic, Dijon, honey, olive oil, water and remaining yogurt and lime juice.
To Assemble Salad
Slice chicken into 1/4"-thick strips.
Combine cucumber, grapefruit, oranges, avocado, onion and chicken.
Divide salad among four plates and spoon vinaigrette overtop.
Garnish with more cilantro, if desired.
Per serving: 388 calories, 23 g protein, 23 g fat (4 g saturated fat), 25 g carbohydrates, 7 g fibre, 50 mg cholesterol, 109 mg sodium