Crispy Chicken Havana with Sautéed California Avocado

Ingredients

• baby chickens (poussin) or boneless chicken breasts
  12 unit
• Spice rub (recipe follows)
  1 unit
• California avocados (about 6 pounds)
  12 unit
• vegetable oil (as needed)
  1 unit
• foie gras (1 to 2 ounces each)
  12 slices
• Tomatillo sauce (recipe follows)
  1 unit
• mixed grilled vegetables (bell pepper

  poblano chile)
  1 quart
• Cumin-scented black beans (recipe follows)
  1 unit
• Red wine sauce (recipe follows)
  1 unit
• Crispy fried plantain ring (recipe follows)
  1 unit
• cilantro sprigs as needed for garnish
  1 unit
• fresh limes

  cut into 1-inch cubes
  12 unit