For the chicken : Place the breasts one by one in a plastic bag with a little olive oil.
Flatten the breasts using, for example, a rolling pin.
The aim is that all breasts are of uniform thickness and so will require the same cooking time.
Season to taste with olive oil, Guérande salt, black pepper and lime zest.
Remember to take the breasts out of the fridge 15 minutes before you want to cook them.
For the avocado dip : Peel the avocados and roughly chop into large pieces.
Blend the avocados with the coriander, lime juice, chilli pepper, 2 tablespoons olive oil, 5g Guérande sea salt and a little water (to make the dip creamier) using a standard blender or a hand blender.
Grill the meat and choose one of these possibilities : Brush the chicken with the dip 2 minutes before it is cooked through.
Finish cooking the chicken and serve it with the dip as a sauce.