• 1 ½ –2 pounds chicken (thigh or breast, boneless, skinless- see notes) Or substitute portobellos!

Marinade:

• 4 garlic cloves- finely minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons honey, agave or sugar
• 1 tablespoon cumin
• 2 teaspoons paprika or smoked paprika
• 1 teaspoon coriander
• 1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram
• 1 ½ teaspoon kosher salt
• 1 teaspoon soy sauce ( optional)

Peruvian Green Sauce (Aji Verde) : 

• ½ cup sour cream or mayo  (see notes for vegan option)
• ½ jalapeño (use less for less spicy)
• 1 garlic clove
• 1 cup chopped cilantro- thin stems ok.
• ¼ teaspoon kosher salt
• a squeeze of lime ( 1 tablespoon, save other half for salad)

Avocado Cucumber Tomato Salad

• 2 cups diced or sliced English or Turkish cucumber
• 1–2 perfectly ripe avocados, diced
• 1 cup cherry tomatoes ( yellow and red are nice )
• cilantro leaves for garnishing
• olive oil for drizzling
• generous, 5 finger pinch kosher salt
• squeeze of lime

Optional Bowl Additions- cooked Cilantro Lime Rice or Mexican Pinto Beans…. or both.