Reserve ¼ C. of marinade. Pour the remaining into the bag of chicken. Squish and let marinade for at least 30 minutes or overnight. Let it come to room temperature for 30 minutes before grilling. Grill on medium high heat for 10-12 minutes until internal temp is 165. Brush the ¼ C. of marinade on it as you grill, flipping halfway. Optional: Place in oven on a foil lined baking sheet. Broil on the top shelf, on high for 7 minutes on each side. Dice the avocado and stir into the salsa. Sprinkle a little water in the rice bag and steam rice for 2-3 minutes in the bag. Pour the salsa over the chicken and rice.
