SV chicken breast and tenders on an edamame/rice vinegar/lemon juice puree, chili sesame oil, charred shallot, steamed edamame, jalepeno, crisped chicken skin (baked, torched, and dusted with five spice and salt), and a scallion, dashi, chicken broth poured table side. I left the breasts unseared, just seasoned with salt, and I hammered the tenders in the pan on one side to give it some texture since they'll still be soft even after a hard sear. Was a good dish overall. 
