In a small blender or food processor combine cilantro, olive oil, lime juice and kosher salt. Blend until combined. Place chicken in a glass container or reusable silicone bag and pour marinade over top. Ensure chicken is fully coated. Let marinate for 20-30 minutes, while you prep the rest of the ingredients.

In a small blender or food processor add the plain Greek yogurt, mayo, light olive oil, lime juice, lime zest, cilantro, kosher salt and ground black pepper. Blend until smooth. Taste and add any additional salt, lime or cilantro – as desired.

Bring grill to medium-high heat (about 400 degrees F) and ensure grill grates are clean.

Remove chicken from marinade, letting excess liquid drip off. Place chicken thighs directly on the grill grates and season with a little salt and pepper. Grill for 3-4 minutes per side (the bigger/thicker the thigh the longer you will need to cook it), flipping once (and season the other side once you flip with a little more salt and pepper). Remove from grill once the internal temperature has reached 165 degrees F (use an instant-read meat thermometer).

Let meat rest 5-10 minutes before serving. After they rest feel free to slice or dice up the chicken.

Divide rice between bowls. Top with chicken, guacamole, Cilantro Lime Yogurt Sauce and a little freshly chopped cilantro. Squeeze some lime juice over top and serve immediately.