Paleo Stuffed Avocados with Cilantro Cream Sauce

0 Sautee 4 cloves of garlic with about 1 tablespoon EVOO (Extra Virgin Olive Oil) over medium/high heat in a wide-base pan with a fitting lid.
1 Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored EVOO}.
2 Wash, dry, and season the chicken tenders with a pinch of kosher salt.
3 Sautee each side in the seasoned EVOO over medium/high heat for about 2 minutes.
4 Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
5 Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
6 Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
7 Add the cumin, chili powder, 1 teaspoon of kosher salt, and the black pepper to the shredded chicken. Stir it together.
8 Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
9 Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
10 For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
11 After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.