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1. Whisk together the guajillo chili powder, cumin, oregano, garlic (minced), the juice of 1 lime, half of the olive oil and half of the salt. Toss the chicken thighs in the marinade, then rest for at least 30 minutes at room temperature or up to 4 hours refrigerated.
1.5 lb Boneless skinless chicken thighs,
1 tbsp Guajillo chili powder,
1 tsp Ground cumin,
1 tsp Dried Mexican oregano,
3 clove Garlic,
1.0 piece Limes,
1.5 tbsp Olive oil,
1 tsp Kosher salt
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2. Meanwhile, thinly shred the cabbage, slice the radishes into thin half-moons, finely dice the white onion and mince the jalapeño. Chop the cilantro.
0.5 piece Green cabbage,
6 piece Radishes,
1 piece Jalapeño,
0.5 cup Fresh cilantro,
0.2 piece White onion
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3. Heat a grill or cast-iron grill pan to high heat, about 230C (450F). Pat the chicken lightly to remove excess marinade and grill for 5 to 6 minutes per side until deeply charred and the internal temperature reaches 74C (165F).
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4. Rest the chicken on a board for 5 minutes, then slice against the grain.
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5. In a large bowl, whisk the juice of the remaining 2 limes with the remaining olive oil and salt. Add the cabbage, radishes, onion, jalapeño and cilantro and toss well. Let sit for 5 minutes to soften slightly.
2.0 piece Limes,
1.5 tbsp Olive oil,
1 tsp Kosher salt,
0.5 piece Green cabbage,
6 piece Radishes,
1 piece Jalapeño,
0.5 cup Fresh cilantro,
0.2 piece White onion
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6. Dice the avocados and gently fold them into the slaw along with the pumpkin seeds just before serving so they stay crunchy.
2 piece Ripe avocados,
0.5 cup Roasted pumpkin seeds (pepitas)
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7. Pile the slaw onto plates and top with the sliced charred chicken. Serve immediately.
