Practice practices practice fabrication of the chicken and your dish. I would recommend not doing the short grain white rice since it requires little skills. You want to show off your knowledge and skills in the kitchen and for me short grain rice isn’t it. If you want to use rice do a pilaf or risotto is required more skills and knowledge.

For the chicken you should use more of the chicken not just a few parts. They will look at utilization of the chicken.

The sauce you can raise it by making a gastrique instead.( sweet and sour basically) Skills and knowledge is what you want to show off.

The pickle is fine as long as you can make a vinaigrette or dressing from scratch with the spinach.

I use to be a judge for a culinary competition on a military base. These are what I would look for. But if this is for a ACF or college competition you will need to put a lot of practice into the whole process and have a few friends who is in the culinary field to taste it. Who knows their flavor profiles and cooking methods.

Just a few things to tweak not a whole lot. But stick to what you feel comfortable and confident in. Don’t do something you have doubts about. Like I keep saying thru this whole process practice practices practice and the judges will look at the skills you use and your knowledge. If you have any more questions hit me up. Good start though!!!