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

For the Chicken:

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

For the Sweet Potatoes:

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

For the Green Sauce:

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

For the Salad:

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