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Preheat the oven to 350 degrees.
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Arrange the chicken thighs in a glass baking dish.
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Season with chili powder, cumin and sea salt.
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Drizzle with oil.
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Add chicken to preheated oven and cook for 20-30 minutes or until chicken is cooked through and no longer pink.
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Remove chicken and shred with 2 forks. Set aside to cool. (This can be done ahead of time)
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In a mixing bowl, add the avocado. Use the back of a fork to mash it slightly. You want some bits of avocado and some creamy.
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Add the tomato, onion, and lime juice.
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Add the chicken. Stir to combine.
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Season with sea salt and black pepper. Serve immediately.
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Store in an airtight container with a piece of plastic wrap pressed directly on top of the salad in order to prevent avocado browning.