Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce

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Chicken Thighs:

1/2 cup lager-style beer

1/4 cup low-sodium soy sauce 

2 tablespoons red wine vinegar 

4 cloves garlic, minced or grated  

2 tablespoons dried oregano 

1 tablespoon ground cumin 

4 teaspoons kosher salt 

2 teaspoons smoked paprika 

2 teaspoons freshly ground black pepper 

1 teaspoon ground cinnamon 

1 teaspoon granulated sugar 

8 bone-in skin-on chicken thighs (3 1/2 to 4 pounds) 

3 tablespoons vegetable oil  

Avocado Green Sauce:

1/2 cup whole-milk queso fresco (4 ounces)

1/2 cup mayonnaise  

1 large jalapeño pepper, seeded and roughly chopped 

4 large garlic cloves 

1/2 cup cilantro leaves and stems, roughly chopped  

3 tablespoons fresh lemon juice 

1 teaspoon kosher salt 

1 medium avocado, peeled, pitted and chopped (or 1/2 cup mashed)