Cut the avocado in half, remove the pit, and scoop out some of the avocado flesh, leaving a half-inch thick wall of avocado. Reserve the scooped out avocado.
Brush each half with lime juice and set aside.
Mix the chicken, mayo, remaining lime juice, cilantro, and chipotle powder.
Season with salt and pepper to taste -adjust the chipotle powder if you like it spicier.
Fold in the tomatoes.
Divide the salad between the two avocado shells, tamping down gently.
Sprinkle with cheese.
Cut 1/2-pound raw chicken breast into cubes and toss it with 1/2 teaspoon Tony Chachere's Creole Seasoning (o carbs) and 1/4 teaspoon cumin.
Saute it in oil until the chicken is cooked through (165F).
Chop the reserved avocado.
Mix the reserved avocado, the lime juice, mayo, chipotle, Ro*Tel diced tomatoes with chiles, and cilantro.
Stir in the chicken.
Divide between the avocado shells and sprinkle with Queso Fresco or other Mexican cheese.
Carolyn's Nutrition Information was different than mine but I think it was the difference in the chicken being rotisserie in her recipe and raw in mine: Her nutrition info- cal-356 fat-29.2 protein-15.6 carbs 7.5 fiber 4.9