Preheat the oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top; spray the rack lightly with nonstick spray.
Season the chicken tenders with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
Place 1 1/3 cups unsalted pecans in a food processor and pulse until coarsely ground (crumbs, not paste). Transfer the pecan crumbs to a plate.
Beat the 2 eggs in a shallow bowl. Dip each seasoned chicken tender into the beaten eggs, then press into the pecan crumbs to coat both sides. Place coated tenders on the prepared wire rack.
Spray or mist the top of the coated tenders lightly with olive oil spray. Bake for 12 minutes, flip each tender, then bake an additional 12 minutes until the chicken is cooked through and the coating is golden (about 24 minutes total).
While the chicken bakes, make the triple citrus vinaigrette: whisk together 2 tablespoons orange juice, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons grapefruit juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/2 cup extra virgin olive oil until emulsified.
Prepare the kale by chopping or shredding the leaves and placing them in a large bowl. Drizzle 1 to 2 teaspoons olive oil over the kale and massage for 2 to 3 minutes until the leaves soften. Let rest 5 minutes.
Assemble the salad: add the segmented Cara Cara oranges, sliced cucumber, 1/2 cup whole pecans, pickled onions if using, and baked pecan-crusted chicken to the massaged kale.
Drizzle the vinaigrette over the salad, sprinkle with 1/4 cup shaved Pecorino Romano, toss gently to combine, and serve.
