Broiled Tex-Mex Drumsticks with Avocado & Tomato Salad

• 8 chicken drumsticks (about 21/4 lb. total)
• 2 Tbs. extra-virgin olive oil
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 3/4 cup quartered grape or cherry tomatoes
• 1 medium avocado, cut into medium dice
• 1/4 cup finely diced red onion
• 2 Tbs. minced fresh cilantro
• 2 Tbs. fresh lime juice

Position a rack in the center of the oven and heat the broiler to high. Put the drumsticks in a medium bowl. Drizzle them with the olive oil and toss to coat. Sprinkle in the cumin, chili powder, sugar, 1/2  tsp. salt, and a few grinds of pepper; toss again to coat evenly. Arrange the drumsticks on a wire rack set over a foil-lined rimmed baking sheet. Broil the chicken in  the center of the oven, turning once after 10  minutes, until fully cooked and browned in spots, about 20  minutes total.

While the chicken cooks, gently mix the tomatoes, avocado, onion, cilantro, lime juice, and 1 tsp. salt in a mixing or serving bowl. Serve alongside the chicken.