Grilled Tequila Chicken Salad with Avocado, Orange and Pepitas

tequila

water

freshly squeezed lime juice (from about 3 limes), divided

garlic, minced or pressed

kosher salt, divided, plus more as needed

ground black pepper

(6 to 8 oz.) boneless, skinless chicken breasts

oranges, peeled and cut into ½-inch pieces

extra-virgin olive oil, divided

honey

cayenne pepper

ripe but firm avocados, halved and pitted

(about 6 cups) watercress, coarsely chopped

pepitas, toasted

shallot, thinly sliced

crumbled cotija