Warm a large saucepan over medium heat. Add avocado oil and let it heat until shimmering.

Sauté the diced sweet onion for 4-5 minutes until tender and translucent. Add minced garlic and sauté for an additional 30 seconds.

Stir in dried oregano, cumin, paprika, cayenne pepper, and black pepper. Cook for 1 minute, then add bone broth, tomatoes, tomato paste, apple cider vinegar, and kosher salt. Simmer for 7-10 minutes.

Blend half of the sauce until smooth and return it to the saucepan.

Add shredded chicken to the blended sauce and cook on low for 5 minutes.

In a medium bowl, mash avocados with lime juice and optional garlic powder. Season with salt and pepper.

Assemble tacos with the chicken mixture, guacamole, red onion, cheese, and cilantro.