To a large bowl or large zip lock bag add the chicken and season with black pepper, garlic granules, onion granules, sage, thyme, nutmeg and cinnamon. Ensure the chicken is evenly covered in the seasonings.
In a second bowl add the olive oil, soy sauce, lemon juice and chopped scotch bonnet. Mix all the ingredients together and pour onto the seasoned chicken. Ensure the chicken is evenly coated in the sauce then refrigerate the chicken for 1 hour.
Preheat the oven to gas mark 6/400oF/200oC then remove the chicken from the refrigerator and arrange them on a baking tray ensuring there is space between each piece. Allow the chicken wings to stand at room temperature on the baking tray for 10 minutes then place the baking tray on the lower shelf of the oven and bake for 40 minutes or until the chicken in thoroughly cooked through. Once cooked remove the chicken from the oven and allow to sit at room temperature while you make the salad.
Wash and chop all the salad ingredients then share between 2 – 3 serving bowls. Arrange the chicken in the bowls and serve with any low carb dressing of choice.