Slice the chicken breasts’ in half widthways so they’re an even thickness.
Place a griddle pan on high heat with a touch of canola oil. When the oil starts to shimmer place the chicken on the griddle and cook until done, turning once.
Once cooked place the chicken on a tray to rest.
Slice the cucumber in half lengthways and then into 2cm thick semi- circles. Dice the cheddar cheese into 1.5cm cubes, and cut the Perino tomatoes in half.
Scoop the avocado into a small mixing bowl, squeeze half the lemon on top, sprinkle with salt and mash with a fork.
Cut the cooked chicken into 2cm cubes.
Place the tomatoes, cucumber, chicken and cheese onto the skewers, stacking them on a plate as you go.
Serve with a side of the smashed avocado, a sprinkle of the sesame seeds and a wedge of lemon.