From WP. The article unfortunately sermonizes on "healthy eating" but the recipe might be good anyway (recipes that pretentiously claim to be "healthy" and "good for you" are a big turn-off). The spice rub may be useful in other ways.
Ingredients
3 tablespoons canola or another neutral oil, plus more for greasing the pan
1 tablespoon fresh lime juice (from 1 to 2 limes)
2 teaspoons chipotle powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon table salt or fine sea salt
4 (5-ounce) thinly sliced boneless skinless chicken breast (see NOTE)
1 avocado, peeled, pitted and thinly sliced
4 whole-wheat rolls, toasted
4 slices Monterey Jack cheese, pepper or plain
1/4 cup mayonnaise
1 tomato, thinly sliced (optional)
4 large iceberg lettuce leaves (optional)
Instructions
1. In a medium bowl or resealable container, whisk together the oil, lime juice, chipotle powder, smoked paprika, garlic powder, cumin, coriander and salt to create a thick paste. Add the chicken and turn and, using your hands, massage until fully coated. Cover and refrigerate for 15 to 20 minutes or up to 2 hours.
2. When ready to cook, lightly oil a large grill pan or saute pan and set it over medium heat until the oil is shimmering. (Turn on the vent over your stove because the spicy marinade is pungent.) Working in batches if needed, add the chicken in a single layer, and cook until the internal temperature reaches 165 degrees, 3 to 4 minutes per side. Discard any remaining marinade.
3. Place several slices of avocado on one half of each roll and top with chipotle chicken and a slice of cheese. Spread 1 tablespoon of the mayonnaise on the other half of each roll and top with lettuce and tomato, if using. Press the sandwich halves together and serve.