In a small bowl, whisk together the vinegar, Thrive Algae Oil, salt and pepper. Adjust seasoning to taste and set aside.
Heat a large skillet over medium-high heat and add the corn kernels in a single layer. Allow to cook, untouched, until charred, about 5 minutes. Remove from pan and place in a large bowl. Add the tomatoes, cilantro, and cotjia cheese and toss with the vinaigrette and set aside to marinate.
Place flour on a plate and sprinkle with salt and pepper. Add whisked eggs to a shallow bowl, and place the panko on another plate. Dredge thin chicken breast filets in flour and tap off excess, then dip in the whisked egg and let excess drip off. Finally, dredge in panko breadcrumbs until coated. Repeat with remaining chicken filets.
Heat Thrive Algae Oil in the same skillet the corn was charred in, over medium heat. Once hot, add the prepared chicken fillets and let fry until browned and crispy, about 4 minutes per side. Set aside on a paper towel-lined plate to drain.
Add the arugula to the bowl with the marinating corn mixture and toss to combine. Add a chicken filet to a plate, then top with a heaping portion of the charred corn, tomato, and arugula salad. Serve immediately and enjoy!