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1
Heat the oil in a small skillet over medium heat.
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2
Add the garlic and chiles, and cook until the garlic is soft and lightly browned, 2 to 3 minutes.
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3
Cool.
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4
In a blender, puree the lime juice, cilantro, and 1 teaspoon salt and 1/2 teaspoon black pepper, and the garlic and chile oil.
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5
Marinate the chicken with 1/3 of the mixture for up to 1 hour.
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6
Heat a grill pan or gas grill over medium to medium-high (or start a charcoal fire and let it burn until the coals are medium hot and covered with white ash).
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7
Lightly brush the onion slices with oil and season with salt.
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8
Grill the onion and the chicken until the chicken is cooked through and the onion is well-browned, 5 to 6 minutes per side.
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9
Chop the grilled onion into small pieces and put it into a bowl.
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10
Pit and peel the avocados, scooping the flesh in with the onion.
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11
Add another third of the garlic marinade and coarsely mash everything together with a potato masher, large fork or the back of a spoon.
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12
Taste and season with salt, usually about 1/2 teaspoon.
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13
Put sliced romaine into a large bowl, dress with the remaining third of the marinade and toss to combine.
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14
To serve, divide between four dinner plates.
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15
Put a portion of the guacamole into the center of each plate.
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16
Cut each breast into cubes and arrange over the guacamole.
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17
Sprinkle with queso anejo (or its substitute) and drizzle with more dressing.
