Salt and Grill boneless chicken breast. Chop and set aside.
In a pan saute onion for a few minutes. Add in garlic, and cook to golden.
Add in peaches, apple, dried peaches, cinnamon, cilantro, chicken, salt and pepper and saute for a few more minutes until warmed through.
Cool enough to stuff into poblano peppers.
Warm in oven of 350 degrees until warmed through.
Serve with cold avocado sauce.
Garnish with Cilantro, lime zest (or parsley)