1. Preheat your grill to medium-high heat, around 200°C (400°F).

2. In a small bowl, combine 1 tsp (5 ml) olive oil, smoked paprika, salt, and pepper to create a rub for the chicken.

3. Brush the chicken breast fillets with the remaining 1 tsp (5 ml) olive oil, then sprinkle the paprika mixture evenly on both sides.

4. Place the chicken on the grill and cook for 6 to 8 minutes per side, until it reaches an internal temperature of 74°C (165°F). This ensures the chicken is cooked through and safe to eat.

5. While the chicken cooks, preheat a large skillet over medium heat. Add 1/4 cup (60 ml) of water and the trimmed asparagus. Cover and steam for 5-7 minutes, until the asparagus is tender-crisp. Season with salt and pepper to taste.

6. Once cooked, let the chicken rest on a cutting board for a few minutes. Using a sharp knife, slice it thinly against the grain, being careful not to burn yourself on the hot chicken.

7. Serve the sliced chicken with a dollop of mojo verde sauce and a side of steamed green asparagus for a fresh and satisfying meal.