Cut the chicken into small strips about 2" long, combine with all other marinade ingredients in a ziplock bag and refridgerate 2-4 hours
Preheat your broiler.
Drain chicken of most of the marinade and cook in a hot pan til done to your liking (5-8 minutes)
cut the bread loaf in half horizontally and slather equal amounts of aioli on each piece, then place in the broiler until toasted.
Toss the chicken with the onion in a medium mixing bowl to combine evenly.
When the bread has toasted, place spinach on the bottom pieces, then top with chicken and onions and add the blue cheese.