Preheat your grill on the high setting. If you have the ability to set up 2 zone cooking with a hot and a cool side.

Drizzle avocado oil over the thighs and season with salt, pepper, granulated garlic, and granulated onion.

Slice your lemon in half.

Set a large pot of water over a burner and bring it to a boil. When boiling add salt and cook the pasta 1 minute less than the package directions. Reserve some pasta water, 1-2 cups when draining.

Grill your chicken thighs. Near the end of cooking place the lemon on the grill and char it. Right at the end of cooking squeeze the ½ of the lemon over the chicken thighs.

Place your saucepan over a burner set to medium and add in your butter, 1 tablespoon of Extra virgin olive oil, and your garlic. Cook until the garlic begins to soften.

Right as the garlic starts to brown add in your heavy cream, parsley and ¼ cup of Pecorino Romano cheese. Stir constantly and add in squeeze in the other half of the lemon.

Add your pasta to the sauce and finish cooking it until it is at your desired doneness. If your sauce is too thick you can add in some pasta water to thin it out.

Serve with the grilled chicken and extra cheese if desired.