• Pound out the chicken breasts to ¼ inch thick. This way, they’ll all cook evenly. Then, cut them into 1-inch strips.
• Make the marinade by adding salt, lime juice, balsamic vinegar, and the minced chipotle to a Ziploc bag. Zip up the top and give the bag a good shake or squish to combine all the ingredients.
• Add the chicken strips to the marinade, and toss them around to coat. Then, put the sealed Ziploc bag flat in the fridge to marinate for 30-45 minutes.
• Preheat the grill to a medium high heat.
• Remove the chicken from the Ziploc bag and discard the marinade. Then, thread about 3 strips of chicken onto each skewer. Start by poking the skewer through the bottom, then bend the chicken and skewer it again. Continue this process, skewering the chicken in a zig-zag formation to ensure it’s secure.
• Transfer the skewers to a hot grill. Cook them covered over medium heat for 4-6 minutes per side, until the chicken is cooked through.

Avocado Dipping Sauce

• Using a fork mash the avocado. Stir in the sour cream and cilantro until well combined.
• Add the zest, salt, and squeeze in the juice from half a lime.
• Refrigerate until serving.