Lime-and-Honey Glazed Chicken {Or Salmon} with Warm Black Bean and Corn Salad

4 tablespoons extra virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (med. heat to extra spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
1 lb chicken breasts or tenders OR salmon fillets- {4} 6-ounce fillets
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach

Preheat a skillet (or griddle) over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the chicken to the lime-honey mixture and toss to coat thoroughly. Add the seasoned chicken to the hot skillet/griddle and cook until cooked through. To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another two minutes. Add the black beans and cook until until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and honey-glazed chicken on top of the warm black bean and corn salad.