Instructions
- Season the Chicken
Trim any excess fat. Toss thighs with taco seasoning, chipotle powder, and olive oil until evenly coated. - Cook the Chicken
Heat a skillet (or grill pan) over medium‑high. Add chicken, searing 4–5 minutes per side until deeply browned and internal temperature hits 165 °F (74 °C). Remove and let rest a few minutes. - Make the Chunky Sauce
While chicken cooks, pulse pistachios, cilantro, and chives in a mini chopper or food processor until finely chopped—but still chunky. Transfer to a bowl, stir in avocado chunks, lemon juice & zest, olive oil, and salt. Mix gently so avocado stays chunky. - Serve
Slice or chop chicken into bite‑sized pieces. Spoon generous dollops of the pistachio sauce over the top. Let sauce shine—its fresh crunch and citrus pop are the real show stoppers!
✅ Chef Pro Tips
- Use smoked paprika if you prefer no spice—it still gives that smoky depth.
- Pulse just enough to combine—don’t overblend; the sauce should be chunky and fun.
- Serve with rice, salad, or roasted veggies for a satisfying meal bowl.
- Leftovers are great in tacos, pita wraps, or burrito bowls the next day!
✨ Why It’s Irresistible
Smoky, spice-kissed chicken pairs with a bright, buttery sauce that’s creamy yet crisp, herby and lemon-kissed. Each bite packs crunch, zing, and unexpected flair. That sauce is chef’s surprise—you think it’s a guac, then it steals the show. 💥🥑🌶️
