For the Chicken:

1 lb boneless, skinless chicken breasts, flattened

¼ teaspoon ground black pepper

¼–½ teaspoon chipotle chili powder (optional, for heat)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

¾ teaspoon salt

1 teaspoon brown sugar

1 teaspoon chili powder

Zest of 1 lime

2 tablespoons fresh lime juice

2 tablespoons olive oil

For the Avocado Salsa:

⅛ teaspoon black pepper (or more to taste)

¼ teaspoon salt

¼ teaspoon ground cumin

2 tablespoons fresh lime juice

1 garlic clove, chopped (or ¼ teaspoon garlic powder)

2 tablespoons cilantro, chopped

1 jalapeño, seeded and diced (adjust to taste)

½ red bell pepper, diced

⅓ cup red onion, finely chopped

Kernels from 1 ear of sweet corn (or 1 cup cooked)

1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, diced)

2 ripe avocados, chopped