In a mixing bowl, combine the light coconut milk, pineapple juice, gluten-free tamari, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt. Whisk until well blended. Add the large chicken breast, ensuring it's coated in the marinade, then cover and refrigerate for at least 3 hours, preferably overnight.

While the chicken marinates, prepare the dressing. In a jar, combine the remaining olive oil, lime juice, chopped cilantro, honey, and an additional pinch of salt and black pepper. Seal the jar tightly and shake vigorously for about 30 seconds until well mixed. Let the dressing set aside for at least 15 minutes.

Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for about 6 minutes, flipping once until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.

In the same skillet, add the fresh pineapple pieces and sear them on medium heat for about 2-3 minutes until they are slightly charred and caramelized.

On a large platter, create a bed of chopped romaine lettuce. Layer on the sliced avocado, thinly sliced red onion, halved cherry tomatoes, and cooked quinoa. Top with the sliced chicken and seared pineapple.

Drizzle the zesty dressing over the salad, then gently toss everything together to combine the flavors. Serve immediately.