Spicy Chicken Thighs with Cucumber Avocado Salsa

Ingredients 
The salsa:
1/2 cucumber, diced
1/2 red bell pepper, diced (green was on sale so we used that)
1/2 tomato, diced
1 cup corn (Andy's suggestion for next time. I concur)
1 avocado, peeled and cut into 1/2-inch pieces
3 tsp fresh lime juice (we used juice from 1 lime)
2 tsp honey
2 tbsp minced cilantro

The chicken: 8 boneless, skinless chicken thighs
2 tsp ancho chile pepper
2 tsp ground cumin
1 1/2 tsp grated lime zest
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:
The salsa: In a medium bowl, stir together cucumber, red bell pepper, avocado, lime juice, honey and cilantro. Set aside.

The chicken: Preheat broiler and set the oven rack in the upper third of the oven.. Line a baking sheet with foil and place a wire rack on top of the foil. Lightly coat the rack with cooking spray.
In a small bowl, stir together ancho chile pepper, cumin, lime zest, salt and pepper. Add chicken thighs and toss to coat. Space the chicken thighs evenly on the wire rack. Place the chicken under the broiler and cook until the chicken is just cooked through, 4 to 5 minutes per side.
Serve the chicken with the salsa.

Notes:
The biggest issue I have with this recipe is that dried ancho chile pepper is near impossible to find but luckily I finally found it at Williams Sonoma. That being said, it was delicious on the chicken.
My other issue is that it says to toss the chicken breast in the mixture of dried ingredients. This turned into a little bit of a mess because the chicken thighs were  wet and the mixture got pretty clumpy. Next time I would either dry the chicken thighs or add a little olive oil to the dry mixture so it coats more easily.