Instructions: 1. To prepare the chicken: Combine the lemon, olive oil, garlic, and chili powder in a small jar; cover and shake to combine. Put the chicken into a bowl, add the marinade and stir to coat the chicken. Marinate at room temperature 30 minutes. (Or refrigerate for longer marination.)

2. To prepare the guacamole sauce: Peel and pit the avocados. Dice coarsely, add the lemon juice and mash with a fork. Stir in the yogurt, plum tomatoes, green onions, cumin, chili powder, cayenne, cilantro and salt. Cover and refrigerate until ready to serve.

3. Heat a large nonstick skillet over medium heat. When the pan is hot, add the chicken. (Dont crowd the pan; cook in 2 batches if necessary.) Cook about 5 minutes per side, or until cooked through. (Hold cooked chicken in a warm oven while cooking the remaining chicken.)

4. Serve the chicken with the guacamole sauce on top.

NOTES : Idea from "Fire & Spice" by Jacki Passmore. Developed by CeCe Sullivan of The Seattle Times food staff.

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