In a bowl or resealable bag, whisk together olive oil, fresh lime juice, minced garlic, paprika, ground cumin, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Refrigerate for 30 minutes to 4 hours for best flavor.

While the chicken marinates, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking and ensure those beautiful grill marks.

Remove the chicken from the marinade and place it on the grill. Grill each side for about 6-7 minutes, or until the chicken reaches an internal temperature of 165°F. Avoid flipping too often to achieve a perfect sear.

Once the chicken is cooked, top with sliced California avocados, cherry tomatoes, and shredded cheese. Close the grill lid for 1-2 minutes to allow the cheese to melt gently.

Transfer the grilled chicken to a plate. Garnish with chopped cilantro or a drizzle of balsamic glaze if desired. Serve immediately with your favorite sides!