Preheat grill to medium heat. Using a basting brush, brush 1 tablespoon of avocado oil on the chicken and peppers. Sprinkle the 21 seasoning salute onto both sides of the chicken breasts.
Using a paper towel, blot the liquid sweating from the eggplant slices due to the salt, and then brush the eggplant slices with the remaining avocado oil.
Place the pepper and eggplant on the heated grill, Cook on medium heat for approximately 7-8 minutes per side. Once cooked, remove from grill and place in a bowl, and tightly cover with foil.
Next place the chicken on the grill and cook 2-3 minutes per side until completely cooked through.
Spread a little pesto on each piece of cooked eggplant and pepper. Start to stack the eggplant, pepper, chicken and then again the pepper, and then end with the eggplant. Serve immediately.