Pat the 4 chicken breasts dry with paper towels. If breasts are thick, butterfly each one by slicing horizontally almost through and opening it like a book, then gently pound between plastic wrap to an even thickness of about 0.5 inch. This ensures even cooking and fits better in the croissant waffle layers.

Marinate

In a bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil or nonstick spray. Cook chicken 4–5 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch thick strips or pieces for assembly.

Guacamole

Halve and pit the 2 ripe avocados and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (chunky or smooth). Stir in 1/4 cup finely diced red onion, 1/4 cup diced tomato (seeds removed), 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tsp minced jalapeño if using. Taste and adjust seasoning or lime. Keep chilled until assembly.

Croissant Waffles & Assembly

Prepare croissant dough

If using store-bought croissant dough, unroll and separate into triangles or pieces per package instructions. If using baked croissants, split each croissant horizontally. Lightly brush both sides of dough or croissant halves with 1 tbs melted butter (or spray).

Make croissant waffles

Heat a preheated waffle iron to medium heat. Place portions of croissant dough or halved croissants into the waffle iron, close gently and cook 2–4 minutes until golden-brown and crisp. If your waffle iron is small, cook in batches. The croissant waffles should be flaky, crisp on the outside and tender inside.

Add cheese to waffle (optional melt)

If you prefer melted cheese between layers, place a slice of Monterey Jack on one warm croissant waffle immediately after removing from the iron so it softens and slightly melts.

Assemble layers

Lay out a croissant waffle as the base. Spread about 2–3 tbs of prepared guacamole over it. Top with a handful (about 1/4 cup) of baby arugula. Arrange sliced cooked chicken over the greens (about one quarter of the cooked chicken per sandwich). Add pickled red onions if using (about 1 tbs). Top with another croissant waffle (and an optional cheese slice between layers if not already melted). Repeat to make four stacked servings.

Garnish & Serve

Place assembled guacamole chicken croissant waffle stacks on plates. Sprinkle chopped cilantro (1 tbs total) and a light dusting of 1/4 tsp smoked paprika over the top for color. Serve with lime wedges to squeeze over the chicken just before eating.

If desired, cut each stack in half and serve with extra guacamole on the side.