1. To prepare the chicken: Combine the lemon, olive oil, garlic, and chili powder in a small jar; cover and shake to combine. Put the chicken into a bowl, add the marinade and stir to coat the chicken. Marinate at room temperature 30 minutes. (Or refrigerate for longer marination.)

2. To prepare the guacamole sauce: Peel and pit the avocados. Dice coarsely, add the lemon juice and mash with a fork. Stir in the yogurt, plum tomatoes, green onions, cumin, chili powder, cayenne, cilantro and salt. Cover and refrigerate until ready to serve.

3. Heat a large nonstick skillet over medium heat. When the pan is hot, add the chicken. (Don't crowd the pan; cook in 2 batches if necessary.) Cook about 5 minutes per side, or until cooked through. (Hold cooked chicken in a warm oven while cooking the remaining chicken.)

4. Serve the chicken with the guacamole sauce on top.

Sullivan of The Seattle Times food staff. Mc formatted 2/25/97 by MsRooby@sprintmail. Com