Prepare Chicken by Butterflying or Pounding out Thick parts of the Breasts. In a Deep Container, Whisk together Brine Ingredients. Add Chicken Breasts, Cover and Refrigerate for 1 - 3 Hours. Prepare Blackened Chicken Seasoning in a Medium Bowl. Cover & Set Aside.

Add all of the Avocado Lime Cilantro Sauce ingredients into a Blender, & Blend Until Smooth. Pour into an Airtight Container & Refrigerate. In a Small Bowl, Add all of the Pico De Gallo ingredients, & Mix Well. Cover & Refrigerate.

Remove Chicken from Refrigerator. Dry off Breasts well with Paper Towels, and lay on a Baking Sheet. Season Well with the Blackened Seasoning on Both Sides of the Chicken. Make sure they're Nice and Covered. You should have Plenty of Seasoning Leftover, which can be Stored in an Airtight Container for later.

Heat a Cast Iron Skillet to Medium/Medium High. Add a Couple Tbsp of Oil &/Or Butter. Once Nice & Hot, add Chicken. Don't Overcrowd the Pan. Just Cook 1 or 2 at a Time. Cook for @ 6 - 7 Minutes a Side. You'll need Less Time for Thinner Breasts. Check with a Thermometer to prevent Overcooking. 155° to 165° is Ideal. The Chicken will Continue to Cook some once Removed from the Pan, so you Can take them Out at 155° to 160°.

Continue to Cook all the Breasts, and then Move them to a Plate or Platter. Cover Loosely with Foil to Keep Warm. Scrape & Remove any Large bits of Food from the Skillet, & Turn to Medium Heat.

Place a Tortilla in the Skillet and Cook for @ 30 Seconds to 1 Minute on Each Side. Slice Chicken Breast and Place some on the Warm Tortilla. Add the Cotija Cheese, Pico De Gallo, Avocado Lime Cilantro Sauce, and any other chosen Toppings.

Enjoy!

Note: For more of a Mexican Style flavor, you could Add a Couple Tbsp of Chili Powder, &/or a Couple tsp Cumin to the Blackened Chicken Seasoning.