Cut the chicken breast into fairly large pieces. Place them in a container, sprinkle with cornstarch, close the container, and shake to coat the chicken pieces with cornstarch. Then mix 1 tablespoon soy sauce, 1 tablespoon olive oil, and smoked paprika. Pour over the chicken, close the container, and shake again.

Cook the kasha according to the instructions, drain well, and let cool. Cook the chicken pieces in a lightly oiled pan. Then keep warm.

Cut the raw cauliflower florets into small pieces.

Assembly: In the center of a shallow bowl, place the arugula and lamb's lettuce leaves. Then add the cooked noodles, chopped cauliflower, cooled kasha, and warm chicken slices.

Sauce: Mix all the sauce ingredients and pour the desired amount over your bowl. Note: The sauce can be stored for a few days in the fridge in a small glass jar.