1 Rinse chicken breast, pat dry and cut lengthwise into 1 cm (approximately 1/2-inch) wide strips.
2 Thread chicken strips onto 4 long wooden skewers and place in a rectangular baking dish.
3 Peel onion and garlic and chop finely. Cut peels off 2 oranges, taking care to remove all of the white pith.
4 Cut fruit segments between the separating membranes with a sharp knife, collecting the juice in a bowl. Set orange segments aside on a plate.
5 Halve and squeeze the juice of the 3rd orange and measure 70 ml (approximately 5 tablespoons) of the juice.
6 Rinse thyme, shake dry and pluck the leaves. Combine thyme with paprika, cayenne pepper, cinnamon, garlic, onion, orange juice and salt and pepper to taste.
7 Pour the marinade over the chicken skewers, cover and allow to marinate in the refrigerator for 20 minutes.
8 Meanwhile, rinse arugula and spin dry. Halve cherry tomatoes and rinse.
9 Remove chicken skewers from the marinade and set aside on a plate. Heat 1 tablespoon oil in a pan, add the marinade and bring to a boil. Cook until reduced by half.
10 Pour marinade reduction into a small bowl. Wipe the pan. Heat the remaining oil and cook the chicken skewers, turning frequently, until brown on all sides, about 6 minutes.
11 Arrange arugula, orange segments and tomatoes on a plate. Place chicken skewers on top, drizzle with cooled marinade and serve.