Poulet aux Chipotles et Avocat

First, we prepare our sauce — the star of this dish. In a small saucepan over low heat, melt the cream cheese with the heavy cream, stirring until smooth. Add the chopped chipotles, adobo sauce, and cilantro. Let it warm through, alors, maybe 3-4 minutes. (Keep the heat low — cream sauces can break if they get too hot too fast)

Remove the sauce from heat and keep it warm while we cook our chicken. This smoky-creamy combination reminds me of the sauces we'd make in Douala, but with Mexican fire instead of African piment.

Heat the olive oil in a large non-stick pan over medium heat. Season one side of the chicken breasts with the seasoning salt — don't be shy, the chicken needs this flavor foundation.

Add the chicken to the pan, seasoned side down, and cook for 6-7 minutes. While it's cooking, season the top side, then flip and cook another 5-6 minutes until the internal temperature reaches 165°F. (Add the scallions to the pan in the last 2 minutes of cooking — they'll soften and add a gentle onion note)

Transfer the chicken to serving plates and immediately spoon the warm chipotle cream sauce over each piece. Sprinkle with the shredded Monterey Jack.

Pop each plate in the microwave for 20 seconds to melt the cheese — not very French of me, I know, but it works perfectly. Top with the avocado slices and fresh cilantro. (Choose your avocado like you'd choose plantains — firm but yielding, with that perfect green-black skin)