Chicken Tacos with Avocado Salsa

-1 Marinate the chicken: Chop the chicken into 1u0022 pieces and add it to a bowl with 1 tbsp of olive oil and all of the listed spices. Toss together and let it marinate while you prep the sides
-1 Avocado salsa: Slice the onion and cut the jalapeno in half. Add them to a baking tray with a little olive oil and salt. Roast on 425 F for about 12-15 minutes until charred. You can also set them under the broiler for 5-6 minutes to char, just be sure to watch them carefully.
-1 Add the roasted jalapeno and onion to a blender with the avocado, lime juice, cilantro and salt u0026 pepper. Add 3/4 cups of the water and blend everything until smooth. Add more water as needed to thin, and adjust salt u0026 pepper to taste.
-1 Cabbage slaw: thinly slice the cabbage and add it to a large bowl with the mayo, lemon juice and salt u0026 pepper. Massage with your hands to soften the cabbage and make sure the mayo gets evenly incorporated.
-1 Cook the chicken: heat a large pan on medium heat then add in a drizzle of olive oil. Add the seasoned chicken and cook for about 10-12 minutes, flipping every few minutes. I like to add in 1-2 tbsp of water to deglaze the pan towards the end of cooking. 
-1 Heat your tortillas and assemble with the cabbage slaw, chicken and avocado salsa. Top with extra lime juice and cilantro when serving