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Add the chicken, salt, pepper, olive oil, lime juice and zest, paprika, oregano, cumin, garlic and cilantro to a bowl. Mix well and let the chicken marinate for 2 hours, if you can.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the chicken to the sheet pan, then transfer to the oven and cook for 33-35 minutes.
While the chicken bakes, make the express pickled shallots. Add the shallot, salt, lime juice and vinegar to a small bowl. Mix well, then let sit for 20 minutes, stirring a few times in the process.
Make the avocado salsa: Add the salsa ingredients to a bowl. Mix well, taste and adjust.
Make the cilantro green onion sauce: Add all of the sauce ingredients to a food processor or blender. Pulse /blend to process until smooth.
Once the chicken is done, spoon the prepared rice onto the hot sheet pan, soaking up some of the chicken juices. Top with the avocado salsa and shallots. Drizzle some of the cilantro green onion sauce on top.