3 or 4 limes
2 bone-in, skin-on chicken breast halves, each about 10 oz.
1 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 Tbs. extra-virgin olive oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
3 cups low-sodium chicken broth
3 cups water
1 1/2 tsp. Mexican oregano
1 Haas avocado, pitted, peeled and diced
2 oz. queso fresco or mild feta cheese, crumbled

Directions:
Cut 1 lime into 4 to 6 . . .