The creamy spread and yummy sliced avocado just bring this sandwich together. Originally in Taste of Home posted by Debbie Speckmeyer, but I've changed it just a bit. Marinating time is not included in the prep and cooking time.
In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal the bag and turn to coat. Refrigerate for at least 1 hour.
In a small bowl, combine the cream cheese, cilantro, onion, salt, and pepper; chill until serving.
Drain and discard the marinade. Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. If grilling is not an option, you can broil these 4 inches from the broiler until they reach 170°.
Spread the cream cheese mixture onto the buns. Layer with avocado, tomatoes, and chicken; replace the bun tops. Enjoy!