The chicken wasn't dry at all. I brushed it with olive oil and spiced it with two kinds of chili powder, garlic powder, smoked paprika and salt & pepper. It was grilled on a super hot (950°) grill for about 4 minutes per side. The guacamole wasn't meant to be a trick. I just had some avocados and pico de gallo in the fridge that I needed to use up and they combined great.
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