Add pineapple juice, orange zest & juice, teriyaki sauce, soy sauce, garlic powder, ginger, salt & pepper, and chicken breasts to a large freezer bag. Place in the fridge and let marinate for 1-4 hours.
Heat a grill pan over medium-high heat, spray with non-stick spray, and grill the chicken for 10-12 minutes or until juices run clear. Transfer chicken to a plate, cover with tin foil, and let rest a minimum of 5 minutes.
While chicken is resting, combine lime zest and juice, honey, yogurt, and salt in a small bowl and stir until well combined. Separate the sauce into two small dipping cups.
For the wraps (this makes 2!), layer spinach, carrots, grapes, strawberries, pineapple, kiwi, coconut, and chia seeds and roll up like burritos.
Slice wraps in half and serve alongside the dipping sauce.