For chicken: Rub chicken with oil and then rub in the Jerk seasoning blend on both sides. Place the chicken in a shallow dish and refrigerate for 4-6 hours or more.
When ready to cook, heat up a grill (whichever you are using - grill pan, charcoal grill, gas grill, or Gf Grill). Cook chicken until soft but done, when you puncture it you shouldn't see any pink and the juices should run clear. About halfway, turn the chicken over. This should take around 15-20 minutes.
For Vinaigrette: Combine the cilantro, vinegar, lime juice, garlic, onion and honey in a blender and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. Makes 1 cup.
For salsa: Heat a grill pan (or a charcoal grill, gas grill or Gf Grill). When hot, brush a small amount of oil on it or spray some cooking spray over it. Grill onion slices, red pepper strips. When brown or black on each side, remove from grill. When cool enough to handle, coarsely chop. Set aside.
Chop scallions and tomatoes coarsely. Mince chiles. Heat a nonstick skillet over medium-high heat.When hot, add scallions, chiles and garlic. Saute until scallions are a little soft, 1-2 minutes. Add tomatoes, grilled veggies and black beans. Saute until tomatoes breakdown a bit, 5-7 minutes. Sprinkle with salt and pepper to taste. Take off heat and set aside.
To plate: Spread 3/4 cup of rice in center of plate. Cut chicken breasts into 6 pieces each, on the diagonal. Fan them out along one half of the plate. Place 3 Tbsp. Of grilled veg salsa in the middle of the plate (on top of rice). Drizzle cilantro vinaigrette around plate. Drizzle some jerk sauce over chicken. If you wish, dollop some sour cream on top of the chicken also.