1. Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.

2. Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and thermometer inserted in thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.

3. Meanwhile, toss red onion slices with cider vinegar, sugar and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.

4. Melt butter in large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.

5. Top rice with chicken, avocado slices, pickled red onions and sprinkle of cilantro. Serve with lime wedges.

Recipe Additions: Substitute chicken breasts for thighs if desired. Add peas to rice if desired.

• 20 g Total Fat
• 4.5 g Saturated Fat
• 0 g Trans Fat
• 100 mg Cholesterol
• 840 mg Sodium
• 45 g Total Carbohydrate
• 3 g Dietary Fiber
• 4 g Sugars
• 28 g Protein