Combine the shredded chicken breast and minced red onion in a large stainless steel mixing bowl.

Add the cubed avocado to the bowl.

Immediately drizzle the lime juice and olive oil over the avocado to inhibit enzymatic browning.

Incorporate the salt, black pepper, and garlic powder.

Add the chopped cilantro to the mixture.

Using a flexible spatula, gently fold the ingredients together until the avocado slightly breaks down to coat the chicken while maintaining structural integrity of the cubes.

Transfer to a chilled airtight container and maintain a temperature of 40°F (4°C) until service.