• Add the chicken to container that you can cover, or into a freezer ziplock bag. Add in the pepper, chili powder, garlic powder, and onion powder, and turn to coat. Add in the mustard, chili garlic sauce and Worcestershire sauce and juice of one lime. Add in half of a 32 ounce container of greek yogurt, reserving the rest for the sauces. Mix and turn chicken, till they are completely coated. Refrigerate for at least 2 hours, or all day, or even overnight!
• While chicken marinates, prepare the yogurt sauces. We use an immersion blender, and squatty mason jars to make these, as it makes less of a mess, and the jars are easy to serve the sauce in at the table.

Let’s make the sauces:

• Divide the rest of the container of greek yogurt evenly between 3 bowls or jars.

Avocado sauce:

• To make the avocado sauce, add half an avocado, 1/4 cup minced cilantro, juice of half a lime 3 tablespoons buttermilk and salt and pepper, into the first jar of greek yogurt. Blend with immersion blender.

Dijon Caper Sauce:

• Add 1 tablespoons of capers, 1 tablespoon of buttermilk and 1 tablespoon of dijon mustard into the Greek yogurt, and season with salt and pepper. Blend with immersion blender.

Chili Sauce:

• Add 1 tablespoon chili garlic sauce, 1 tablespoon buttermilk, and salt and pepper into the jar of yogurt. Blend with immersion blender.

Prepare Veggies:

• Wash the lettuce and lay out on paper towels on a sheet pan to dry, using more paper towels on top. Cut up all the veggies and place into small bowls for serving.

Grill Chicken:

• Prepare grill, and clean grates. Slightly oil grates to avoid chicken sticking. Place chicken breasts on grill and cover for 3 minutes. Turn chicken over and cook for another 3 minutes. Since size of chicken and grills vary, you will want to make sure that chicken is completely cooked. If it is a thicker chicken breast, allow a total of 10 minutes. Flip the chicken for 2 minutes, for cross marks, and flip it for another 2. If you have some pieces that are slightly bigger, allow them to continue to grill and set the smaller chicken breasts on the upper shelf or to the side. To check, use a thermometer to for an internal temperature in the thickest part of the chicken of 165 degrees.
• Bring chicken in on a platter and cover with foil. Allow to rest for 5 minutes. Cut chicken into strips, and then again cross wise to form bite size pieces.
• Place chicken in a bowl and serve at table with the lettuce cups and veggies and sauces.