Trim your thighs of most fat. Pat dry. Drizzle your chicken thighs with olive oil all over. Season both sides liberally with salt and taco seasoning.
Drizzle a large skillet with olive oil. When hot, add the chicken and cook on medium heat for about 4 minutes per side or until you reach an internal temperature of 165 F. Transfer to a cutting board. Allow to rest 5 minutes prior to slicing into bite sized pieces.
Salsa:
Combine all ingredients in a large bowl. Season with salt to taste.
Guacamole:
Roughly mash the avocados - do not puree, you want some avocado chunks. Add in the rest of ingredients and then fold in. Taste and season with salt as necessary.
Dressing:
In a small food processor, puree everything except the oil.
Slowly add the oil while the motor is running or just whisk it in manually like I did.
Notes
Taco seasoning consists of chili powder, paprika, garlic powder, onion powder, dried oregano and ground cumin.Base dressing recipe courtesy of LoveAndLemons.comAdd 1 avocado or 1/2 cup Greek yogurt to make the dressing CREAMY.