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For dressing, in a small bowl whisk together rice vinegar, balsamic vinegar, soy sauce, olive oil, sugar, sesame oil, 1 teaspoon chili sauce, salt, garlic powder, onion powder and ginger. Set aside.
Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Slice chicken.
Divide mesclun mix among serving plates. Top with bell pepper, green onions, jicama, and chicken. Drizzle with dressing. Pass additional chili sauce.