Boil chicken in water with ½ tsp sea salt, until cooked through, 15-20 minutes. Drain and chop into small bite-sized pieces. Heat a skillet and add oil. Sauté onion in oil until tender. Add corn and cumin; sauté 2 minutes. Add chicken and heat through. Add ¼ tsp salt, and pepper to taste; stir. Serve chicken mixture over a bed of lettuce, topped with olives, sour cream, Parmesan cheese and salsa.