METHOD 

1. Place the chicken ingredients in a large bowl and toss to coat, ensuring that everything is well-combined and the chicken pieces are evenly coated. Let sit 30 minutes, or better yet, cover and refrigerate for a few hours. 
2. Heat your oven grill to medium-high/high. Line a large roasting tin with foil. Arrange the chicken in a single layer on the foil-lined tin. Grill for around 20 minutes, or until the chicken is cooked through (chicken thigh fillets cook very quicky!). 
3. While the chicken is cooking, make the Chimichurri Guacamole. Half and stone the avocados and use a spoon to scoop the flesh out into a bowl. Mash the avocados with a fork until your desired consistency is reached. 
4. Add the remaining ingredients and stir to combine. Season with sea salt and freshly-ground black pepper, to taste, and you’re all set!
5. One of the great things about this recipe, and indeed about guac in general, is that you can adapt it to suit your palate. For a spicier guac, either use more jalapeños or leave the seeds in. For a zingier guac, add more lime juice and or/red wine vinegar, one teaspoon at a time. For added sweetness, include the sugar. Or to mellow it all out, add more extra-virgin olive oil, one tablespoon at a time. Just remember that it takes some time for avocados to absorb any flavour you add to them, so if you make any tweaks, wait a couple of minutes before tasting to make sure you don’t end up going overboard.   
6. Once the chicken is cooked, tent it with foil and let it rest for at least 5 minutes before slicing into it. Serving-wise, the possibilities are endless! Serve the chicken with the chimichurri as is, add rice and veggies and turn it into a burrito bowl, make a tasty wrap out of it, serve it as a chunky dip with tortilla chips, or even use it as a flatbread topping.