Spice-rubbed chicken tacos with BBQ onions and guacamole

We made these chicken tacos from Bobby Flay for dinner last week and they were delicious.  There are a lot of our favorite things in this one- roasted poblano peppers, tasty onions, and glorious guacamole.  The original recipe also had a homemade coleslaw, but we skipped it because there were already several steps to this one.  Here's the original link if you want to go for it, coleslaw and all...

SPICE-RUBBED CHICKEN TACOS WITH BBQ ONIONS AND GUACAMOLE

Yield: 4 to 6 servings

Ingredients:

BBQ Onions:

2 sweet onions, skin-on, and cut into 1/4-inch thick slices

Canola oil

Salt and freshly ground black pepper

1 cup store-bought BBQ sauce

Chicken:

2 tablespoons ancho chili powder

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons light brown sugar

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

4 boneless, skinless chicken breasts

Canola oil

8 flour tortillas

2 roasted poblanos, sliced

Barbecued onions, recipe follows

Guacamole, recipe follows

Guacamole:

2 ripe avocados, peeled, pitted and diced

1 poblano, roasted, seeded, peeled, and diced

1/4 cup finely diced red onion

2 scallions, finely chopped

juice of 2 limes

1/2 cup chopped cilantro

2 tablespoons canola oil

Salt and pepper

For the poblanos (2 for the tacos and 1 for the guacamole):

Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred black on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem, and cut into thin slices.

For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the BBQ sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

For the chicken:

Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

For the guacamole:

Combine all ingredients in a medium bowl and season with salt and pepper.

To assemble tacos, grill the flour tortillas briefly, just to mark and heat, and fold each tortilla around some of the chicken, poblanos, onions, and guacamole.