For the jerk chicken:

1. Prep chicken. Pat the chicken dry with a paper towel. Lay the chicken breasts on a cutting board and use a meat mallet to pound the chicken to an even thickness, about ½-inch thick. Then place the chicken breasts into a shallow baking dish or large resealable plastic bag.
2. Marinate the chicken. Add the jerk paste + jerk seasoning, paprika, salt/pepper, browning, lime juice, olive oil, and coconut milk. Use your hands (fitted with disposable gloves if desired) or tongs to toss the chicken in the marinade until the chicken pieces are fully coated. Cover and transfer the chicken to the fridge to marinate for at least 2 hours or up to overnight. Meanwhile, prep the caesar dressing and other elements of the recipe, below.
3. To grill chicken: You can cook up your chicken in a variety of ways (indoor grill pan on the stovetop or via a traditional grill- see below).
4. Traditional grill: Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. Shake off excess marinade and add the chicken breasts to the hot grates. Let the chicken grill for about 6-8 minutes per side or the chicken registers at least 165°F when checked with a meat thermometer. Move the chicken over to the indirect heat if you see the chicken browning too quickly. Then transfer the chicken to a serving platter for a few minutes to cool down. 
5. Stovetop method: Heat a grill pan over medium heat. Generously grease the pan with nonstick spray. When heated, working in batches, shake off excess marinade and add the chicken breasts to the pan. Let the chicken cook for about 6-8 minutes per side or the chicken registers at least 165°F when checked with a meat thermometer. Then transfer the chicken to a serving platter for a few minutes to cool down. 

For the caesar dressing:

1. In a medium bowl/mason jar/deli container, combine the garlic paste, anchovy paste, dijon mustard, worcestershire sauce, lemon juice, mayonnaise, parmigiano-reggiano cheese, and salt/pepper- to taste.
2. Whisk/stir the dressing until well combined. Cover the vessel with plastic wrap or an airtight lid and transfer the dressing into the refrigerator for the flavors to meld and chill for at least 30 minutes.

For the sourdough croutons:

1. In a large bowl, combine the sourdough pieces with the melted butter, garlic powder, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) to toss everything together making sure the sourdough is nicely coated in the butter.
2. Air fryer croutons: Preheat the air fryer to 400°F. Spread the buttered croutons into the air fryer basket. Air fry the croutons at 400°F for 4 minutes or until lightly golden and crisp. Alternatively, for oven-baked croutons, preheat the oven to 375°F. Spread the sourdough pieces onto a baking sheet. Bake the croutons for 20-25 minutes or until lightly golden and crisp. Then set aside.

To assemble the salad:

1. Prep your romaine lettuce by thoroughly rinsing the romaine leaves and patting them super dry with a paper towel because we want the dressing to adhere. Then cut off the root end and trim any wilted/brown sections. Use a sharp knife to cut the romaine crosswise into about 2-inch strips.
2. Place the romaine lettuce into a large salad bowl, and pour a few spoonfuls of the caesar dressing over the salad. Shave some parmigiano-reggiano into the bowl and toss the salad well to coat. You want the lettuce to be thoroughly coated so don’t be afraid to use more dressing to desired preference. 
3. Transfer the salad to a nice serving platter. Back to the jerk chicken, slice the chicken into strips and top the salad with the chicken followed by the sourdough croutons. 
4. Serve the jerk chicken caesar salad from the platter or serve on individual plates. Enjoy!