Chop the cherry tomatoes and place them into a container. Dice a mix of sweet onion and red onion and add most of it to one container, reserving a small amount if making a second portion without peppers. Add one jalapeno with the seeds left in. Sprinkle in chili flake and crush smoked dried habaneros directly into the mixture. Add lime juice by eye and a small amount of pineapple juice. Season with Diamond Crystal kosher salt, starting with about a teaspoon. Mix well. Add Herbes de Provence to bring in an herbal note. Cover and refrigerate. This can be made up to three days ahead.

Coat the boneless skinless chicken breasts evenly with Diamond Crystal kosher salt. For this amount of chicken, use about 7 to 8 grams of salt. Place the chicken uncovered in the refrigerator for at least one hour or up to overnight until the salt has fully absorbed and the surface is dry.

Lightly coat the chicken with olive oil. Season both sides with Herbes de Provence and Dad Dust, which is a blend of granulated onion, granulated garlic, and MSG.

Preheat the grill on the broil setting for about five minutes until hot. Top each chicken breast with mozzarella cheese. Broil until the cheese is melted and bubbly, about five to seven minutes.

Remove the chicken from the grill and let it rest for about five minutes to allow the juices to redistribute. Slice the chicken and finish with a small drizzle of olive oil. Top with the prepared fresh topping and serve.