Char the tomatillos: heat broiler to high or oven to 500 degrees. Take the butter out of refrigerator and allow to come to room temperature. Remove the papery outer husk from the tomatillos, then slice them in half. Toss the tomatillos on a baking sheet with 1⁄2 tablespoon olive oil. Season with salt and pepper, then place in the oven under the broiler for 4-5 minutes, until charred and soft. Turn of the broiler and reduce heat to 400 degrees.

Prep the ingredients: Meanwhile, zest and halve the lime. Mince or grate the garlic. Mince the shallot. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.

Cook the chicken: rub the chicken breasts with 1⁄2 tablespoon olive oil, half the garlic, half the lime zest, and a pinch of salt and pepper. Heat a large pan over medium-high heat and sear the chicken for 2-3 minutes per side, until golden brown. Transfer to the same baking sheet you cooked the tomatillos on and place in the oven to finish cooking for 10-12 minutes, until juices run clear when pierced with a knife. Let rest 5 minutes, then thinly slice.

Char the corn: meanwhile, add the corn to the same pan you cooked the chicken in over medium-high heat. Cook, turning occasionally, until charred on all sides.

Make the avocado salsa verde: while the corn cooks, chop the tomatillos and cilantro leaves. Halve, pit, and cut the avocado into 1⁄2-inch cubes. In a medium bowl, combine the avocado, tomatillos, remaining lime zest, remaining garlic, shallot, half the jalapeño, half the cilantro, and the lime juice. Season with salt and pepper.

Make the spiced honey butter: in a small bowl, combine 2 tablespoons butter, 2 teaspoons honey, and as much jalapeño as you like. Season with salt and pepper.

Rub the charred corn with the honey butter and sprinkle with remaining cilantro. Serve alongside the sliced chicken, topped with the avocado salsa verde. Enjoy!