Wash and dry all produce. Quarter the tomatoes. Halve, peel, and finely chop the onion. Zest and halve the lime. Mince the jalapeño pepper, removing the seeds and ribs if you prefer less heat. Chop the romaine into 1-inch pieces. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the beans.

In a small bowl, toss together the tomatoes, 1/4 cup onion (or less, to taste), a squeeze of lime, and as much jalapeño pepper as you like. Season with salt and pepper. In another small bowl, whisk together another squeeze of lime and a drizzle of olive oil (to taste). Season with salt and pepper.

Place the lime zest, chicken breasts, and 2 teaspoons adobo sauce (the spicy sauce inside the can of chipotles) in a medium bowl. Season generously with salt and pepper and turn to evenly coat.

Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion, remaining jalapeño pepper, scallion whites, and oregano to the pan. Cook, tossing, for 3-4 minutes, until softened. Add the beans. Cook, tossing, for another 1-2 minutes. Season with salt and pepper. Remove from the pan and set aside.

Cook the chicken: Heat another drizzle of olive oil in the same pan over medium heat. Add the chicken. Cook 4-5 minutes per side, until blackened and cooked through. Set aside to rest 5 minutes.

Finish: Halve, pit, and slice the avocado. Thinly slice the chicken. Plate the romaine lettuce and drizzle with the citronette dressing. Top with the beans, chipotle-rubbed chicken, pico de gallo, and scallion greens. Lay the avocado slices on the side and enjoy!