Shredded Chicken Taco Bowls with Magical Avocado Sauce

1. Cook chicken breast in avocado oil with salt, pepper, garlic powder, cumin, and chili powder until cooked through. 
2. Once cooked, shred the chicken with two forks. 
3. Throw the shredded chicken back on the hot pan to crisp it up a little. 
4. For the green avocado sauce: Combine one small 7 oz container of Greek yogurt, 1/2 avocado, 2 tablespoons cilantro, 2 green onions (ends cut off), juice from one lime, one clove of garlic, olive oil, salt, pepper, and a little water (for a runnier consistency) in a blender (like a Vitamix) and blend until smooth. Alternatively, mince the cilantro, green onions, and garlic and combine all sauce ingredients thoroughly with a fork. 
5. Serve the shredded chicken and avocado sauce on top of a base with black beans, tomatoes, avocado slices, spinach, and lime grain-free tortilla chips.