1. In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour.
For the chicken marinade:
olive oil
salt
garlic, minced
jalapeño pepper, minced
chili powder
honey
lime juice
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2. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside. - Can also BBQ on high heat.
3. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl. Slice cooked chicken thighs and add to the salad bowl.
4. In a small bowl, combine all the ingredients for the dressing.
For the dressing: (numbers will adjust based on size) - this is the standard when group for 4
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice
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5. Toss the salad with the dressing and serve immediately. Can also prep everything night before and then put together for lunch.