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Wash and dry produce.
Halve mandarin. Zest and quarter lemon. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro.
Pat chicken* dry with paper towels; place in a medium bowl. Toss with Tex-Mex paste, juice from mandarin, juice from one lemon wedge, lemon zest, and half the Southwest Spice (you’ll use the rest later).