Jicama Salad with Chili-Spiced Chicken

Ingredients

• 4 (6-inch) corn tortillas, cut into strips
• cooking spray
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground red pepper
• 1 pound skinless boneless chicken breast halves
• 1/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
• 1/4 cup minced fresh cilantro