Open and place the chicken tenders in a bowl or hotel pan.
Combine all marinade ingredients in the jar of a blender and blend until smooth.
Cover with the marinade and use your hands to coat thoroughly. Wrap pan tightly and let marinate overnight in refrigerator.
Cut your zucchini about the same thickness & size as the cherry tomatoes to help them cook evenly. To assemble, alternate pieces of zucchini & tomato on your skewer.
When ready to cook, use another skewer to go end to end through the marinated tender. Place 2 tenders per skewer. Place skewer on grill and cook about 3 minutes. Flip and grill 2 minutes more, or until internal temperature is 165*F(73*C).
Season vegetable skewer gently with olive oil and season with salt and pepper. Grill turning as needed to cook evenly and get a nice char. About 4 minutes. Start these right after the chicken.
In the jar of a blender add avocado, lime juice, HALF of the water, and salt. Start the blender and slowly bring to a higher speed. Stop occasionally and use a rubber spatula to push the puree back into the blender. Add water as needed here until the puree is moving freely around the blender and not just clinging to the sides.
Once puree is started, slowly drizzle in the oil to begin emulsifying. You can add faster as this process goes on. If the puree gets too thick add in a little bit of cooler water to thin in back out. Puree until the avocado is silky smooth with no lumps. Adjust lime seasoning as needed to prevent oxidation.
Spread avocado puree on plate and follow with farro salad. Place skewers on top and drizzle the chicken and plate with Aji Amarillo sauce. Garnish with some picked cilantro leaves.
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