1
Wash and dry produce.
Halve mandarin. Zest and quarter lime. 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, lime zest, half the Southwest Spice (you’ll use the rest in the next step), and juice from one lime wedge (two wedges for 4 servings).