In a large plastic ziplock bag, add the lime juice, avocado oil, oregano, green onion, fresh cilantro, garlic, chili powder, salt and pepper. Close the bag, shake well, then add the chicken breasts.
Seal the bag tightly, then marinade for 4-24 hours in the refrigerator.
Once you are ready to cook the chicken, preheat the grill, scraping and cleaning the grill if necessary.
Spray the grill with non-stick cooking oil or vegetable oil before grilling. Using thongs, remove the chicken from the marinade and season each chicken breast with salt and pepper. Place the chicken on the grill and close the lid. Cook for 4-5 minutes, or until the first side is golden brown, then flip to cook the other side and cook for another 4-5 minutes.
Using a digital thermometer, check to make sure the internal temperature has reached 165 degrees before removing from the grill. Place the chicken on a plate or platter and let sit for 5 minutes to let the juices redistribute. Serve with Lime Quinoa, drizzled with Creamy Avocado Sauce. Enjoy!