4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
In a small bowl, combine sour cream, lime zest and lime juice. In another small bowl, combine slaw ingredients. Chill sauce and slaw until serving.
Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness. Sprinkle with seasonings.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until no longer pink.
Grill rolls, cut sides down, 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.