Instructions

1. Sautee 4 cloves of garlic with about 1 T olive oil over medium/high heat in a wide-base pan with a fitting lid.
2. Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored olive oil}.
3. Wash, dry, and season the chicken tenders with a pinch of kosher salt.
4. Saute each side in the seasoned olive oil over medium/high heat for about 2 minutes.
5. Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
6. Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
7. Preheat your oven to 400 F and line a baking sheet with foil or parchment paper.
8. Add the cumin, chili powder, cilantro, 1 tsp of kosher salt, and the black pepper to the shredded chicken. Stir it together.
9. Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
10. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
11. For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro and jalapeño and place in food processor.
12. After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.