In a 9 x 13-inch glass baking dish or large bowl, whisk together beer, chipotle peppers, lime zest & juice, avocado oil, minced garlic, and cumin. Add sliced jalapeño.
Prepare chicken by cutting off visible fat and pounding breasts to even out. Pierce chicken with a fork and add to marinade (see above).
Using a tongs, toss chicken until coated. Cover baking dish or bowl with plastic wrap and marinate for 2 to 24 hours.
When ready to cook, heat grill to medium-high heat. Arrange chicken on grill being sure not to overlap. Cook for approximately 5-7 minutes until chicken has apparent grill marks and looks about 1/2 way cooked though. Flip and cook for an additional 5 minutes or until internal temperature reaches ~155-160F.
Remove from heat and rest for 10 minutes before slicing and serving.
Nutrition Facts (per 4 oz serving): 185 calories, 6g fat, 2g carbohydrates, 31g protein