Instructions

• In a large shallow bowl, whisk together 2 tablespoons fresh-squeezed lime juice, 2 tablespoons oil, 1 large clove garlic (minced), 1 1/2 teaspoons ground cumin, 1 teaspoon salt, 1/2–1 teaspoon ground chili (adjust to your spice preference), and 1 tablespoon chopped fresh cilantro (optional).
• Add 1 1/2 pounds chicken thighs (skinless, boneless) to the bowl and turn to coat evenly in the marinade. If time allows, let the chicken marinate for 30 minutes.
• Heat a large skillet (12-inch / 30 cm) over medium-high heat until hot and shimmering.
• Remove the chicken from the marinade, letting any excess drip off, and place the thighs in the hot skillet in a single layer (do not overcrowd; cook in batches if needed). Sear the chicken until golden and charred, flipping occasionally, about 6–8 minutes per side depending on thickness. Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) or the juices run clear.
• Transfer the cooked chicken to a warm plate, loosely tent with foil, and let rest for 5 minutes.
• Add 3 large bell peppers (cut into strips) and 1 red onion (thinly sliced) to the same skillet. Cook, stirring occasionally, until the onion is soft and the peppers are slightly charred and cooked to your liking, about 6–8 minutes. Taste and add more salt if needed.
• Slice the rested chicken into strips against the grain. Serve the chicken strips with the sautéed peppers and onions, topped with 2 avocados (peeled, seeded and sliced) and the remaining chopped cilantro, if using.