Preparation

• Make the marinade by combining all ingredients. Add the chicken thighs and toss to combine. Store in the fridge for 30 minutes to an hour.
• While chicken marinades, prepare the pickled onions and jalapeños. Cover the thinly sliced onions and jalapeños with the juice of a lime and a pinch of salt. Toss to combine.
• Once the chicken has marinaded, remove each piece and let the excess marinade shake off before adding to a hot pan over medium-high heat. Cook for 5-7 minutes per side or until cooked through.
• Preheat the oven to broil. Open each ciabatta roll and place on a baking sheet. Toast the rolls under the broiler for 2 minutes.
• After toasting, add a piece of cheese to one side and a cooked chicken thigh to the other and return to the broiler for 1 minute or until cheese is melted.
• Remove the seed from the avocado and roughly smash with a fork.
• To assemble the sandwiches, top the chicken with a generous serving of smashed avocado, pickled jalapeño and onion, and Chipotle Sour Cream Sauce. Add the top of the roll and enjoy!