Cut the chicken fillet into 1cm wide strips.
Thread the chicken strips in a wavy shape onto 4 long wooden skewers and place on a baking tray.
Peel and finely chop the garlic and onion. Peel 2 oranges, removing all the white pith.
Separate the orange segments with a sharp knife, collecting the juice in a bowl. Put the segments on a plate.
Juice the third orange and measure 70ml juice. Mix into the saved juice in the bowl.
Wash the thyme, shake dry and pull the leaves from the stalks. Mix with the cayenne pepper, chilli powder, cinnamon, garlic, onion, salt, pepper and the orange juice to make a marinade.
Pour the sauce over the chicken skewers into the baking tray and marinate for about 20 minutes.
Meanwhile, rinse and halve the cherry tomatoes. Wash the rocket and shake dry.
Remove the chicken skewers from the marinade and place them on a plate. Heat 1 tbsp oil in a non-stick pan, add the marinade and bubble until it reduces by half.
Place the reduced marinade in a small bowl. Rinse the pan, heat the remaining oil and fry the chicken skewers all over for about 6 minutes until golden brown.
Arrange the orange segments, rocket and tomatoes on a plate. Sprinkle with the cooled marinade and place the chicken skewers on top.