In small bowl, mix together coriander, cayenne and salt; rub thighs
with mixture. On prepared grill, place chicken and cook, turning,
about 12 minutes or until internal temperature of 160F is reached
when tested with a thermometer. Spoon rice onto 4 individual plates,
top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish
with avocado slices and dollops of sour cream. Tomato-Cilantro Sauce:
In blender or food processor, place 2 coarsely chopped ripe tomatoes,
1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar
(7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4
teaspoon salt and 1/8 teaspoon pepper; process until smooth. Bon Appetit
