Instructions

1. In a large saute pan, heat oil over medium heat. Add onion and cook gently over medium-low heat until a nice color starts to develop and onions are soft about 10 minutes. Remove onions from pan and set aside.
2. Meanwhile, season each chicken cutlet with a healthy sprinkle of kosher salt, garlic powder, ground cumin and coriander. Add the chicken back into the pan you cooked the onions in and turn up the heat to medium-high. Sear each side of chicken to get a nice crisp and color to it and then turn the heat down to medium and cook about 3-4 minutes each side. Remove chicken from pan and transfer to a cutting board to cool.
3. Turn the heat up to medium-high. To the pan, add the raspberry-jalapeno jam, lime juice and rice wine vinegar. Stir to combine, scraping up and browned bits at the bottom of the pan. Let the jam cook down to a nice syrup, about 2-3 minutes. Cut the chicken into thin strips and add it along with the onions back into the pan with raspberry sauce. Heat chicken and onions through, stirring to coat everything.
4. Heat 6 corn tortillas in a large saute pan or on the grill to warm through. Sprinkle a pinch or two of pepper jack cheese on each one. Divide the chicken mixture among the tortillas. Add sliced avocado and cilantro to garnish. Eat and enjoy!