Remove the meat from your rotisserie chicken and shred it into bite-sized pieces using two forks or your hands. Measure out two cups of shredded chicken for this recipe.

Finely dice your celery into small, even pieces. Mince the red onion.

In a medium mixing bowl, combine your shredded chicken, diced celery, and minced red onion. Add the mayonnaise and one tablespoon of lime juice directly into the bowl. Stir everything together until fully combined.

Sprinkle in your chopped parsley along with a pinch of salt to taste. Stir once more until everything is evenly distributed.

Cut each avocado in half lengthwise and remove the pit carefully. Scoop around the edge of each avocado half to loosen the flesh slightly from the skin.

Slice a very thin piece off the rounded bottom of each avocado half for stability.

Rub the remaining tablespoon of lime juice over the exposed flesh of each half, sprinkling with salt, chili powder, and paprika.

Spoon your prepared chicken salad generously into each seasoned avocado half, mounding it slightly on top. Garnish with extra chopped parsley if desired. Serve immediately.