Prepare RICE-A-RONI as package directs, substituting oil for margarine. Cool for 10-15 minutes.
Meanwhile, heat cooking oil in a large nonstick skillet; add chicken breasts, cooking for 5 minutes on each side or until golden brown and done. Remove to a cutting board; let rest for 5 minutes before cutting into bite-sized pieces.
In a large mixing bowl toss together gently the cooled RICE-A-RONI, cooked chicken, onion, bell pepper, cilantro, and jalapeno peppers.
Whisk together vinegar, oil, marmalade, allspice, salt and pepper, blending well. Add to RICE-A-RONI mixture, tossing gently to coat thoroughly.
Add avocado, mango and sunflower seed kernels just before serving, tossing gently until well blended. Divide among 4 serving plates, serving over crisp salad greens.