Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken breasts -- boned/skinned
   1 1/2  teaspoons     cumin
     1/2  teaspoon      achiote
   1      tablespoon    oregano
   1      tablespoon    thyme -- chopped
   2                    garlic cloves
                        kosher or sea salt
     1/4  teaspoon      white pepper
   3      tablespoons   chile paste
     1/4  cup           orange juice
   1      teaspoon      orange peel
     1/4  cup           red wine vinegar
     1/4  cup           olive oil
     1/2                red onion -- thinly sliced
   1                    lime -- juice of
     1/2  cup           sour cream
  12                    cilantro sprigs
                        cooked black beans

Preparation:

Lightly pound chicken breasts to even thickness. With mortar and pestle or in a blender, grind cumin, achiote, oregano, thyme, garlic, salt and pepper. Combine with Chile Paste, orange juice, orange peel, vinegar and olive oil. Reserve half of marinade for sauce and spread other half over chicken breasts and marinate at least 2 hours. Marinate sliced onions in lime juice at least 20 minutes to 1 hour. Onions will turn bright pink. Grill chicken breasts over medium fire. Serve with reserved marinade as sauce, garnished with sour cream, cilantro sprigs, marinated onions and black beans.