1. Pat the chicken completely dry with paper towels and trim any excess fat. In a large bowl, mix together the minced garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Rub this marinade all over every piece of chicken. Cover and refrigerate for at least 1 hour, but overnight is even better.

2. Wash and dry the cilantro thoroughly. Add it to your blender or food processor along with the seeded jalapeño, garlic, mayonnaise, lime juice, and olive oil. Blend until completely smooth. Taste and add salt and pepper as needed. Refrigerate until ready to serve.

3. For the fries: Wash and peel the potatoes if desired, then cut them into even-sized fries. Toss with avocado oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 425°F for 25 to 30 minutes, flipping halfway through.

4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill, skin-side down if it has skin, and cook for 6 to 8 minutes per side. The chicken is done when it reaches an internal temperature of 165°F. Let it rest for 5 minutes.

5. Arrange the grilled chicken on a platter with the crispy fries on the side. Drizzle some of the green sauce over the chicken and serve the rest in a bowl for dipping.