Chicken
6 chicken thighs, skinless, boneless, cut in half (you will have 12 pieces)
¼ cup chopped fresh cilantro
2 limes, juiced
3 Tbsp. olive oil
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½ tsp. salt
12 slider buns
Guacamole
1¼ cup chopped tomatoes (about 3 plum tomatoes)
2 avocados
1 Tbsp. finely chopped white onion
2 Tbsp. finely chopped fresh cilantro
2-3 Tbsp. fresh lime juice
¼ tsp. garlic salt
¼ tsp. sea salt
fresh ground black pepper
Prepare the chicken marinade by whisking together cilantro, lime juice, olive oil, and salt until combined. Add chicken pieces to a medium bowl and pour the marinade over the chicken, coating all around. Cover the bowl and marinate for 30 minutes, refrigerated.
While the chicken is marinating, prepare the guacamole by combining tomatoes, avocado pulp, onion, cilantro, lime juice, garlic salt, and sea salt in a medium bowl. With a fork or potato masher, mash everything together until chunky consistency. Season with fresh black pepper to taste. Cover and refrigerate until ready to serve.
Preheat the grill on medium high and grill the chicken for 3 minutes per side or until no longer pink on the inside. To assemble: place chicken on the bottom buns, top with a good heaping of guacamole. Serve immediately. Serves 6 as main dish (2 sliders each).

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