Thin out or butterfly the chicken breasts with a knife until they an even thickness. Generously cover with an even sprinkle of salt.

• If you have the time, dry brine these ahead of time for up to 24 hours.
• Before cooking, season with an even layer of the spices. These will help make a nice crust on the chicken.

Set a griddle or pan over high heat. Once the pan is ripping hot, add drizzle of oil and place the chicken breast down to sear.

Once one side has developed a nice sear and some color, flip the breasts over.

• Continue searing until the internal temperature reaches 155°F/68°C. Thinned out chicken breasts should take around 5-7 minutes to reach this temp.

Remove from the heat and set aside to rest before dicing up the chicken for serving.

Slice off the corn kernels from the cob. Prep & dice the red onion, habanero, and tomato. Chop the stem half off a bunch of cilantro, then chop that into a fine dice. Set the leafy half aside for the guac.

• To a ripping hot griddle or pan (can be the same one used to cook the chicken), spread the corn kernels in an even layer. Let those sear undisturbed for a few minutes to develop some charring on one side. Remove from the pan into a mixing bowl or container.

Mix the prepped onion, tomato, cilantro, habanero into the charred corn. Add salt and lime juice to taste.

Mince a handful of reserved cilantro leaves.

Add the garlic cloves to a mortar & pestle and pound until broken down into a paste. Add the flesh of the avocado and crush until you’ve reached your desired consistency.

• Mix in the cilantro leaves and lime juice. Taste and adjust with salt and more lime juice, if needed.

Dice the cooked chicken into bite sized pieces.

To plate, add a layer of guac, chicken, corn salsa, and garnish with crumbled queso fresco. Serve with tortilla chips.