Instructions

• Prepare ingredients: mince 1 large clove garlic; thinly slice 1 red onion; cut 3 large bell peppers into strips; peel, seed and slice 2 avocados; chop 1 tablespoon fresh cilantro, if using.
• In a large shallow bowl, combine 2 tablespoons fresh-squeezed lime juice, 2 tablespoons oil, the minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon salt, and 1/2–1 teaspoon ground chili (use the amount you prefer for heat). Stir in the 1 tablespoon chopped cilantro if using.
• Add 1 1/2 pounds skinless, boneless chicken thighs to the bowl and turn to coat evenly in the marinade. If time allows, cover and refrigerate to marinate for 30 minutes; otherwise proceed immediately.
• Heat a large skillet over medium-high heat until hot. Add a small drizzle of the same oil to lightly coat the bottom of the pan.
• Add the marinated chicken thighs to the skillet in a single layer. Sear, flipping a couple of times, until the outside is golden and slightly charred and the chicken is cooked through (internal temperature 165°F / 74°C), about 6–8 minutes per side depending on thickness. Adjust time as needed so chicken is fully cooked.
• Transfer the cooked chicken to a warm plate, loosely tent with foil, and let rest for 5 minutes.
• If the skillet looks dry, add a little more oil. Add the sliced red onion and bell pepper strips to the hot skillet in a single layer or slightly crowded. Cook, stirring occasionally, until the onion is soft and the peppers are slightly charred and cooked to your liking, about 6–8 minutes.
• Taste the peppers and onions and season with a pinch more salt if needed.
• Slice the rested chicken into strips.
• Serve the chicken strips with the cooked peppers and onions, topped with the sliced avocados and additional chopped cilantro if desired.