Grilled chicken and Swiss sandwich with a creamy avocado jalapeno dip

Creamy avocado and jalapeno dip: add all dip ingredients except water to a food processor and blend until everything is smooth. You will probably have to scrape down the edges of the food processor bowl several times to get everything chopped properly. 

If the dip seems too thick, add a little bit of the water and pulse the food processor again. Keep adding water a little bit at a time until the dip is the consistency that seems good to you. It needs to be creamy and spreadable. 

Store in a sealed container in the refrigerator for up to a week.

Chicken marinade: in a medium bowl add mayonnaise, paprika, garlic powder, cilantro, salt, ground black pepper, and cayenne pepper. Stir to combine well. 

Add your chicken pieces and make sure they are fully coated in marinade. Store in the fridge for at least 1 hour or preferably overnight. 

Chicken grilling: preheat a gas or charcoal grill for 10 minutes (or grill pan on your stovetop). 

Pull the chicken out of the marinade and cook on grill grates for 4 to 5 minutes per side for thighs and 5 to 6 minutes per side for chicken breasts. If you have very large chicken breasts you might want to grill for 7 minutes. If you have a probe thermometer you should be looking for 165 degrees F (73 C). You should be able to pull the chicken off the grill 5 degrees less than your target temperature and it will carry over cook those extra degrees. 

During the last minute of grilling time add your pieces of sliced cheese and close the lid on the grill to help the cheese melt. 

Sandwich assembly: toast your sandwich buns if desired.

Spread a bit of the creamy avocado and jalapeno dip on the bottom bun and sprinkle on a handful of lightly crushed potato chips. 

Top the dip and chips with the cheese-topped chicken. Then add lettuce and red onion.

Spread more dip on the top bun if desired and then complete the sandwich. Serve and enjoy.