1. Using a small bowl, combine half the raspberries, 2 tablespoons sugar, orange zest and juice. Mash the raspberries with a fork, set aside.
2. Preheat oven to 400° F. Butter the bottom and sides of an 8 x 10-inch baking dish. Using a large bowl, whisk together the remaining sugar, flour, baking powder, salt and cardamom.
3. Make a well in the bowl of the flour mixture. Add the butter, milk, egg and vanilla and stir with a spoon until just combined. Transfer batter to prepared pan and smooth the top. 
4. Place spoonfuls of the macerated raspberries and juice over the top leaving spots of batter showing through in between the fruit. Bake until golden brown, about 30 minutes. Remove from the oven and cool slightly. Serve warm spoonfuls of cake topped with a dollop of whipped cream and fresh raspberries.

For the Raspberry-Hot Honey Vinaigrette:

1. Using a blender or the bowl of a food processor fitted with a blade attachment combine raspberries, honey, thyme, mustard and vinegar and process until smooth. Gradually add the olive oil through the feed tube. Add chives and season with salt and pepper. Store refrigerated in a jar or airtight container.

For the Buttermilk Fried Chicken:

1. Place the milk, flour, eggs and cornflakes in separate shallow bowls. Season the milk, flour and eggs with ½ teaspoon garlic powder and ½ teaspoon onion powder each and salt and pepper, mixing to combine. Working with one chicken breast at a time, dip the chicken in milk, flour, egg and cornflakes to thoroughly coat, allowing any excess milk or egg to drip off.
2. Line a plate with paper towels. Heat a large saucepan filled with two inches of oil over medium high heat to 350° F. Fry chicken until crispy, golden brown and an instant read thermometer registers an internal temperature of 165° F, about 6 minutes per side. Transfer to prepared plate to drain, tent with foil to keep warm.

For the Berry Salad:

1. Using a large bowl combine the blueberries, raspberries, blackberries, salad greens, blue cheese and avocado. Season with salt and pepper and toss with ½ cup Hot Honey Raspberry Vinaigrette.

To Serve:

1. Place the dressed salad on a large serving platter. Slice chicken breast into strips and place on top of greens. Sprinkle salad with pepitas and basil leaves, drizzle hot honey over chicken, if desired. Serve additional dressing on the side.