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Prepare the Ponzu Lime Marinade by combining the garlic, shallot, ponzu, mirin, lime zest and juice, mustard, honey, sesame oil, avocado oil, pepper, mushroom powder, salt, and cornstarch.
Add the whole chicken (cut up) to the marinade and let it sit for at least 30 minutes.
Prepare the Fennel Artichoke Salad by mandolining the fennel bulb, draining and adding the artichokes, and tossing with wild arugula, goat cheese, slivered almonds, and black sesame seeds.
Make the Honey-Ponzu Dressing by whisking together the rice vinegar, ponzu, sriracha, honey, sesame oil, mustard, salt, pepper, and avocado oil.
Grill or bake the marinated chicken until cooked through.
Serve the Ponzu Lime Chicken with the Fennel Artichoke Salad and drizzle the Honey-Ponzu Dressing over the top.