Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad

For the Chicken:

• 1 tablespoon ground cumin
• 1 tablespoon paprika
• ½ teaspoon dried oregano
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 3 garlic cloves minced
• 2 tablespoons olive oil
• zest and juice from 1 large lemon
• 2 lbs boneless skinless chicken thighs

For the Sweet Potatoes:

• 2 lbs sweet potatoes or yams scrubbed clean, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Flaky sea salt for finishing

For the Green Sauce:

• 1 cup cilantro leaves and tender stems packed
• 1-2 Jalapeno peppers cut into chunks (seeds removed for less heat)
• 1 garlic clove
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt
• ⅓ cup mayonnaise

For the Salad:

• 1 medium cucumber diced* (see note)
• 3 scallions thinly sliced
• 2 tablespoons plus fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ cup roughly chopped cilantro
• 1 medium avocado ripe but firm, diced