3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes, (or red pepper flakes — adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt

4 chicken thigh fillets, skin removed (no bone)
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream, (optional) to serve

Mix all marinade ingredients together in a bowl. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of coconut or virgin olive oil in a grill pan, over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through (make sure you grill in small batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest and chill as when you put it into the salad you don’t want it to wilt the leaves. Wipe pan over with paper towel, be careful not to burn yourself, note pan is HOT; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.