- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
- 1 clove garlic, minced
- 1 lb bone-in, skinless chicken thighs
- 1 Tbsp avocado oil
- ¼ tsp salt
- 1 (5-oz) pkg spring mix 2 plums, pitted and chopped
- 1 avocado, cut into chunks
- ½ lime
- 2 Tbsp extra virgin olive oil
- ½ Tbsp raw honey
Stir together paprika, oregano, cumin, cayenne pepper, and garlic; rub mixture all over chicken. Chill 30 minutes to 1 hour. Preheat oven to 375°F. Drizzle chicken with oil, and sprinkle with salt. Place on a rack in a broiler pan rubbed with oil. Bake 35 to 40 minutes or until done, turning once halfway through baking.
Combine lettuce, plums, and avocado in a bowl. Grate zest from lime to equal ¼ tsp zest and squeeze juice to equal 1 Tbsp. Whisk together oil, lime juice, zest, honey, and desired amount of salt and pepper. Pour dressing over salad; toss.