Place each of the chicken breasts in a plastic bag or between two sheets of plastic wrap. With a meat mallet (or bottom of a heavy pan), pound the chicken breasts to 1/4 inch thick.
In a small bowl whisk together the juice of 2 limes, the cilantro, garlic powder, olive oil, kosher salt and black pepper.
Place the chicken in a shallow bowl or large resealable plastic bag. Add the marinade, then toss to coat and refrigerate from 45 minutes to 2 hours.
Heat two tablespoons of olive oil in an oven-safe pan or cast-iron skillet over medium heat. Once the oil is hot, carefully take each chicken breast and let most of the juices from the marinade drain off before placing it in the hot pan to avoid splatter.
Sear the chicken breasts on both sides for 4-5 minutes until they are a nice golden-brown color.
Transfer the pan to a 350°F oven for 15-20 minutes until the meat is cooked through and no longer pink or when a cooking thermometer reads between 165°F-170°F.
Remove from the oven and let the chicken rest for 5-10 minutes before cutting. Loosely tent a piece of aluminum foil over the pan to keep chicken from getting cold.
Prepare the Blue Evolution Rotini Pasta according to the package directions. After draining the pasta, toss with 1 1/2 tablespoons of olive oil and 1 teaspoon of garlic powder.
Cut the chicken into small cubes. Add the chicken and cherry tomatoes to the pasta and toss together.
Garnish with cilantro and serve.