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Place chicken on foil-lined baking pan. Brush with oil. Sprinkle with garlic powder and cumin. Bake in preheated 350°F oven 10 to 15 minutes or until cooked through. Cool chicken slightly then shred.
Place stock, lime juice, bay leaves and red pepper in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes. Remove bay leaves. Add avocados, green onions and shredded chicken; simmer 5 minutes or until heated through. Serve with chopped fresh cilantro.