In a bowl, whisk together coconut milk, pineapple juice, minced garlic, and soy sauce to create a marinade. Add chicken, coat well, and marinate for at least 3 hours in the refrigerator.

While marinating, combine lime juice, chopped cilantro, olive oil, and salt in a jar. Shake until blended and let sit for 15 minutes.

Heat a skillet and add olive oil. Cook the marinated chicken for 3-4 minutes on each side until golden and cooked through (165°F). Let rest before slicing.

In the same skillet, sear pineapple chunks and corn for 2-3 minutes until caramelized.

Layer chopped lettuce on a platter, followed by avocado, red onion, cherry tomatoes, carrot, and coconut rice. Top with sliced chicken, pineapple, and corn.

Drizzle dressing over the salad and serve immediately for freshness.