1Combine chicken, 1 tsp oil, 1/4 teaspoon salt, cumin and paprika in a bowl. Cover and refrigerate for 30 minutes. If you use Perdue shortcuts, there is no need to cook the chicken. If you use chicken cutlets, after refrigerating, you would cook chicken in pan with non-stick spray until brown. Then cool.
2Combine sour cream, pepper, adobo sauce, 1/4 tsp salt in a small bowl and set aside.
3Heat skillet and swirl in 1 tsp oil. Add onions, garlic and sugar. Cook until onions are golden or caramelize. Add vinegar and 1/4 teaspoon salt. Cook until vinegar evaporates.
2. Onion mixture
4. Top with sauce.
5You can make ahead and store in 3 separate containers. Assemble when ready to serve.