Cook the Chicken: Preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil, ½ teaspoon of salt, the black pepper, and garlic powder. Place them in a single layer on a baking tray.

Bake Until Juicy: Bake for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C on a meat thermometer. This is the best way to ensure it’s both safe and still succulent. For more guidance on this, the Food Standards Agency has helpful advice.

Rest and Shred: Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes. This step is crucial for keeping the juices locked in. Once rested, use two forks to shred the chicken, or simply dice it into small cubes.

Prepare the Avocado Base: While the chicken is resting, slice the avocados in half, remove the stones, and scoop the flesh into a large mixing bowl.

Mash and Season: Add the lime juice to the avocado immediately—this prevents it from browning. Mash with a fork until it's mostly smooth but still has a bit of texture. Stir in the Greek yoghurt (if using) and the remaining ½ teaspoon of salt.

Combine Everything: Add the shredded chicken, finely diced red onion, celery, and chopped coriander to the bowl with the avocado mixture.

Mix Gently: Fold all the ingredients together until everything is well-coated. I find that mixing it gently helps keep some texture from the chicken and avocado chunks.

Taste and Adjust: Have a taste and adjust the seasoning if needed. It might need another pinch of salt or a little more lime juice depending on your preference. Serve immediately or chill for 20 minutes to let the flavours meld.