Instructions:
- Prep the Chicken: Pat chicken breasts dry thoroughly. In a small bowl, mix salt, pepper, and garlic powder. Season both sides of the chicken evenly.
- Sear the Chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear chicken breasts for 4–5 minutes per side until deeply golden brown and a crust forms.
- Prepare the Salsa Base: While the chicken is searing, combine the drained tomatoes, red onion, cilantro, minced jalapeño, lime juice, corn, chipotle pepper, adobo sauce, and cumin in a medium bowl. Stir well. Reserve the diced avocado.
- Simmer & Finish: Reduce heat to medium-low. Spoon about two-thirds of the prepared salsa mixture over and around the seared chicken in the skillet.
- Cook Through: Cover the skillet loosely and let the chicken simmer for 8–10 minutes, or until the internal temperature reaches 165°F (74°C). If your skillet is not oven-safe, transfer to a 375°F (190°C) oven.
- Rest and Garnish: Remove the chicken to a cutting board and let rest for 5 minutes. While resting, gently fold the diced avocado into the remaining (unused) salsa mixture.
- Serve: Spoon the fresh avocado salsa generously over the rested chicken breasts. Garnish with extra cilantro and serve immediately.