• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 cup cilantro, chopped
• 2 scallions, finely chopped
• 2 tablespoons fresh thyme, chopped
• Grated peel of 1 lime plus juice of 2 limes
• 2 teaspoons hot pepper sauce
• Salt and pepper
• Four boneless, skinless chicken breasts
• 4 deli slices pepper Jack cheese
• 2 avocados
• 1 small red onion, finely chopped
• 1 small plum tomato, seeded and finely chopped
• 2 jalapeño peppers, seeded and finely chopped
• 1 large clove garlic, grated or finely chopped
• Juice of 1 lemon
• 4 hamburger buns or crusty rolls, split and toasted
• 1 head Bibb lettuce or green leaf lettuce
• Tortilla chips, for serving

In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.

Pre-heat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.

In a medium size bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.

Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

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