Trim the chicken breasts and place them in the crockpot.
In a small bowl, whisk the broth, lime juice, olive oil, spices, garlic, and cilantro. Pour the mixture over the chicken breasts, being sure to coat them well.
Cook on high for approximately four hours or until the chicken reaches an internal temperature of 165 degrees.
Use two forks to pull apart and shred the chicken. Cut the avocados in half and remove the pits. Top the avocados with shredded chicken.
Add more cilantro for garnish, and a squeeze of lime juice and drizzle of coconut on top.