In a food processor, blend all piri piri sauce ingredients until smooth.
Place chicken in a bowl or resealable bag and toss with half of the piri piri sauce. Marinate for 1–2 hours. Reserve the remaining sauce for serving.
In a food processor, blend all avocado crema ingredients until smooth. Transfer to a bowl and refrigerate.
In a small bowl, combine all garnish ingredients. Mix well and refrigerate until ready to use.
Preheat your Blackstone OpenFlame with a bed of hot coals. Position the grill grate about 10–12 inches above the heat. Cook the chicken for 5–6 minutes per side, until charred, golden, and fully cooked. Remove and chop into bite-sized pieces.
Lightly toast the tortillas over the flame for 10–20 seconds per side.
Assemble tacos by adding the pickled garnish, chopped chicken, a drizzle of reserved piri piri sauce, and avocado crema. Serve hot.
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