Slice the avocados in half lengthwise, remove the pits, and use a spoon to carefully scoop the flesh out. Mash the avocado with the back of a fork, or in a food processor, and place into a mixing bowl.
Add the shredded chicken, green onions, bacon pieces, salt and pepper, cream cheese, chili powder and cumin to the bowl, and mix until well blended.
Fill the empty avocado shells with the filling, and place into a well greased baking dish.
Sprinkle with the shredded cheese and bake for 15-20 minutes.
Buy a rotisserie chicken from the grocery store and shred the chicken breast from it. No cooking time needed!If your avocado isn't ripe enough, you can speed up the process by putting it in a brown paper bag with a banana or apple.Leave the cream cheese out at room temperature for about 10-15 minutes before you make this recipe. If it is softer, it will be easier to mix.The dish tastes the best when it is fresh out of the oven. You can store leftovers in an airtight container in the refrigerator for up to 2 days.