Add 908 g boneless skinless chicken thighs to a bowl. Season with 2-3 pinches salt, pepper, 2 tbsp olive oil, zest of 1 lime, juice of 1 lime, 1 tbsp sweet paprika, 1 tbsp oregano, 1 tsp kumin, 4-5 cloves crushed garlic, & 1/2 cup cilantro.

Mix really well, cover and ideally marinate for 2 hrs, but you can also make it right away.

You can grill these, airfry them, or into the oven. I placed them on an oven-safe tray, added parchment paper, placed the marinated chicken, and in the oven at 200°C for 33-35 mins.

While chicken is in the oven, make your express pickled shallots, avocado salsa and the cilantro green onion sauce like below.

For the express picked shallots, super thinly slice a shallot (as thin as possible), add it to a small bowl with 3 generous pinches salt, juice of 1 lime, & 2 tbsp apple cider vinegar. Mix well then let it sit for 20 mins, stirring a few times in the process.

For the salsa, cube up 1 avocado, added it to a bowl with 3-4 tbsp roughly chopped fresh cilantro, the juice of half a lime, 1/2 tsp onion powder, & a generous pinch of salt & pepper. Give it a mix, taste, & adjust.

For a large batch of the cilantro green onion sauce, add 120 ml thick greek yogurt to a food processor with 2 tbsp mayo, a large handful cilantro, 2 green onions/scallions (white+green), 1/2 tsp cayenne powder, juice of 1 lime. Process well.

Top cooked chicken with the avocado salsa & shallots, the cilantro green onion sauce, some chipotle hot sauce & sesame seeds. Prepare some kaizen lowcarb rice, as your base.