Tequila Chicken

2 tablespoons canola or olive oil, plus 3 tablespoons

1/8 cup finely chopped red onion

1 1/2 tablespoons ground cumin

1/4 teaspoon chopped garlic

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

2 dashes cayenne pepper (less than 1/8 teaspoon)

1/4 teaspoon granulated garlic

2 tablespoons finely chopped fresh cilantro leaves

1 pound (2 large half breasts) boneless skinless chicken breast; sliced

completely in half making 4 pieces

1 -ounce tequila

4 ounces shredded Colby Jack cheese

Optional garnish (2 tablespoons each serving):

1 small red onion, diced (use remainder of onion for marinade)

1 green bell pepper, diced

1 red bell pepper, diced

1 whole green onion, chopped

1 curly "Mexican" pepper or cubano, diced

1 sprig fresh cilantro leaves

Salsa picante

Sour cream, in a squeeze bottle

1 tablespoon sliced black olives

1 lemon and lime, cut in thin wedges