Southwest grilled chicken and avocado melts

This meal comes from Sunset Magazine. This is the best chicken dish I have ever made and the easiest. Serves 4.
2T vegetable oil, divided
4 Anaheim or poblano chilies
4 boned, skinned chicken breast halves
2t ground cumin
1/2t cayenne
1t kosher salt
Lime wedges
1 avocado, pitted, peeled, and sliced
1 C shredded jack cheese

1. Send Jim outside to prepare the grill for high heat. I spray the poblano chilies with oil and put in a bowl. Turn on the cooking shows. Send Jim outside with instructions to cook the chilies until charred and then bring in the same bowl. I cover with plastic wrap and let cool.
2. Meanwhile spray chicken with the remaining oil and sprinkle each breast with combined cumin, cayenne, and salt. Seed the chilies and rub off the skin.
3. Send Jim back outside to grille the chicken for 8-10 minutes. Meanwhile continue watching cooking shows.
4. He brings in the chicken. You top each breast with a squeeze of lime, avocado slices, a chile, and about ¼ C of cheese. Send Jim back outside to grill the chicken covered for about 4 minutes until the cheese melts.
5. How easy is that! I watched 3 cooking shows and cooked dinner. In the photo they served with black beans, but we had leftover lentil salad and it was a great accompaniment.

We had a Chardonnay  from Santa Barbara that I bought at Trader Jo's with the meal.