Step 1
Combine chicken with all marinade ingredients and marinate for 2 hours. Remove from marinade and set aside until ready to bread and fry.

Step 2
Sift together the flour, potato starch, salt, and spices. Split this mixture in half.

Step 3
Mix half of the mixture with the coarsely ground chips.

Step 4
Dredge each piece of chicken in the flour without chips, then dip in water, shaking off excess water, then dip in the flour with the chips.

Step 5
Fry at 350°F until internal temperature reaches 165°F.

Step 6
Put a pick or bamboo skewer into each piece of fried chicken and top with a small dollop of avocado and habanero salsa, a drizzle of Mexican crema, a sprinkle of crumbled cotija cheese, and a single cilantro leaf.