1. Scatter half the onion mixture over each pizza shell; top each with 3/4 cup cheese.
2. Layer each with half the chicken and 1/4 cup cheese.
3. Bake at 500°F until the crust browns and the cheese at the center is bubbly, about 10 minutes.
4. Garnish each hot pizza with half the salsa, guacamole, sour cream and cilantro.
5. Pickled Red Onion
   Melt 1-1/2 tablespoons butter over medium-high heat; add 1 small red onion sliced 1/8-inch thick, stirring, until it just begins to brown, about 3 minutes. Add 1/4 teaspoon red wine vinegar; reduce heat to medium-low and continue cooking for 10 minutes, stirring to prevent scorching. Add 1 teaspoon soy sauce and cook and stir 5 to 10 minutes longer.
6. Grilled Chicken
   Combine 2 tablespoons olive oil, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, 1-1/2 teaspoons soy sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey and pinch of cumin. Marinate 2 (5 ounces each) boneless, skinless chicken breast halves for 15 minutes. Grill chicken, turning once, until browned and just firm to the touch, about 5 minutes per side. Chill. Cut into 1/2-inch cubes; reserve.
7. Fresh Tomato Salsa
   Combine 3 Roma tomatoes (cut into 1/2-inch dice), 1 tablespoon chopped fresh cilantro, 2 teaspoons fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon minced jalapeno pepper and salt to taste. Allow flavors to marry for 1/2 hour. Strain to remove excess liquid; reserve.
8. Fresh Guacamole
   Roughly mash 1 (8 ounces) California Avocado. Stir in 1 tablespoon chopped green onion, 1 teaspoon fresh lime juice, 1/2 teaspoon minced jalapeno pepper and salt to taste; reserve.
   
   JUST BEFORE SERVICE

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.