For the Chicken:

• 1 pound chicken breasts, pounded to an even thickness
• 2 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• Lime zest from 1 lime
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon chipotle chili powder (optional for more heat)
• 1/4 teaspoon black pepper

For the Avocado Salsa:

• 2 medium avocados, ripe but firm, chopped
• 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
• Fresh corn from 1 ear of sweet corn (kernels removed)
• 1/3 cup finely chopped red onion
• 1/2 red bell pepper, chopped
• 1 jalapeño pepper, diced, seeds separated (adjust for heat preference)
• 2 tablespoons finely chopped cilantro
• 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
• 2 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt