Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast

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2 bone-in whole chicken breasts, halved

2 tablespoons Toasted Spice Rub, recipe follows

Salt and freshly ground pepper

Extra-virgin olive oil

2 cups absolutely fresh corn kernels (about 3 ears)

3 cups packed arugula

1 1/2 teaspoons coarsely chopped fresh oregano leaves

3/4 cup Whole Citrus Vinaigrette, recipe follows

1 1/2 ounces pecorino

Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1-ounce) chili powder

2 tablespoons kosher salt

2 tablespoons ground cinnamon

Whole Citrus Vinaigrette:

3 small oranges

1/2 red onion, minced

2 teaspoons chopped fresh sage leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups extra-virgin olive oil