NOTE: Chicken salad recipe makes about 3 1/2 cups. This recipe can make about 8-12 stuffed avocados, depending on how much stuffing is used on each half. Chicken salad can also be made ahead of time and used as needed for individual avocados.
Take rotisserie chicken apart, picking out all the meat.
Dice chicken meat and add it to a large mixing bowl.
Add diced red onion, diced celery, parsley, mayo, sour cream lime juice, salt, and pepper. Mix very well, until all ingredients are incorporated throughout.
Cut avocados in half and take out the pits. Use a large spoon to gently separate the skin off the avocado flesh. Carefully spoon the avocado meat out, leaving it intact.
Make a thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
Rub each avocado half with lime juice on all sides and season it with salt all around. Sprinkle just a pinch of paprika and chili powder onto the avocado.
Spoon about 1/3 cup of chicken salad into the avocado halves and serve.