Season the chicken tender with salt, pepper, and garlic powder. Grill over medium heat, cook the tender until golden brown and cooked through about 4-5 minutes. Set aside
Slice the apple fritter donut in half and lightly toast on the flattop until golden.
Spread a generous layer of softened goat cheese on the cut side of each half of the toasted fritter donut.
Assemble the Stack.
On the bottom half of the donut, layer the chicken tender, a spoonful of Balsamic Onions, and drizzle with Strawberry Fig Jam. Top with fresh arugula and sprinkle with chopped herbs.
Place the top half of the donut on the stack. Drizzle with balsamic reduction and sprinkle with toasted pecans. Add microgreens if using.
Plate the stack on a wooden board or an elegant dish. Serve immediately, with extra strawberry fig jam and balsamic reduction on the side for dipping.
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