The moment I saw this recipe, I knew I had to make it. Boy was I not disappointed. So good!

1. In a small bowl, whisk together the lime juice, olive oil, garlic, ground cumin, smoked paprika, salt, and black pepper to create the marinade.

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.

3. Preheat your grill or grill pan over medium-high heat.

4. Remove the chicken from the marinade and discard the leftover marinade.

5. Grill the chicken for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.

6. While the chicken is grilling, prepare the avocado salsa by combining the diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl. Gently mix and season with salt and pepper to taste.

7. Once the chicken is cooked, let it rest for a few minutes before slicing.

8. Serve the grilled chicken topped with the fresh avocado salsa.

For a spicier kick, you can add some extra chopped jalapeños or a splash of hot sauce to the avocado salsa. If you prefer a creamier salsa, mix in some diced mango or pineapple for a sweet contrast to the lime. For a dairy-free option, you can substitute coconut yogurt for sour cream when serving. Additionally, this recipe can be adapted for oven-baking by cooking the chicken at 400°F (200°C) for 20-25 minutes, depending on thickness, instead of grilling.