4 (6 oz.) boneless chicken thighs or breasts, with skin

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As needed Salt and freshly ground black pepper, to taste

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2 Tbsp. Extra virgin olive oil

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2 Tbsp. freshly squeezed lime juice

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2 Tbsp. fresh oregano leaves, chopped

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3 Tbsp. Extra virgin olive oil

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1/2 red onion, julienned

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1 pinch of ground allspice

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1 pinch of ground cloves

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1 pinch ground cumin

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1/4 tsp. dried oregano

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1 pinch cracked black pepper

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1/2 tsp. agave syrup

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2 Tbsp. white vinegar

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2 ripe, Fresh California Avocados, seeded, peeled, and cut in 1/2-inch dice

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2 cups Purple Sweet Potato Hash for serving

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3 Tbsp. unsalted butter or extra virgin olive oil

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1 large yellow onion, peeled and diced

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1/2 lb. Stokes Purple® Sweet Potato, peeled and cut into 1/4-inch dice

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1/2 lb. Pink Lady apples, peeled, cored, and cut into 1/4-inch dice

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As needed Salt and freshly ground black pepper, to taste

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As needed Water, as needed

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As needed Crema or Cream Fraiche for garnish

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.