For the chicken:

1. In a large bowl, combine the lime juice, zest, cilantro, tajín, Aleppo pepper, avocado oil, honey and salt. Mix well to combine, and then add the chicken thighs and toss to coat. Cover and refrigerate for one hour (up to two hours).
2. When ready to bbq, heat the grill to high.
3. Remove the chicken from the marinade, letting excess drip off and place on the grill (over indirect heat). Cook the chicken for about five to six minutes (until the chicken has reached an internal temperature of 165°F), flipping halfway through and keeping the lid closed. If grilling the corn, add husked corn to the grill and grill for about 15 minutes, turning occasionally. If grilling the serrano pepper for the dressing, grill for about five minutes, turning occasionally, until charred. This can be done all at once.
4. Let the chicken rest for five minutes before slicing into strips.

For the rice:

1. Rinse the jasmine rice very well, until the water runs clear. Transfer to a medium sized pot.
2. Add the coconut milk, water, sugar and salt to the pot with the rice. Bring to a simmer over medium-high heat, then stir and cover with a lid, reducing the heat immediately to low.
3. Leave the rice to cook for 14 minutes. Then remove the pot from the heat and let it sit covered for 10 minutes. Remove the lid and fluff with a fork, adding the cilantro, lime juice and zest. Set aside.

For the dressing:

1. While the chicken and rice are cooking, combine the soaked and drained cashews to a high powered blender along with all other ingredients and blend until smooth.

To assemble:

1. Divide the rice into bowls and top with chicken, corn, tomatoes, avocado, cheese and extra cilantro. Drizzle with the dressing. Serve and enjoy!