In a small mixing bowl, combine the salt, garlic powder, cumin, chili powder, and black pepper.
Liberally season the chicken breasts with the spice mixture.
Heat a large cast iron skillet, over medium-high heat, then fry the bacon until it your preferred crispness.
Remove the bacon from the pan to drain on a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
Add the seasoned chicken breasts to the frying pan and allow them to cook for 8 minutes on each side.
Once you've cooked the chicken, transfer them to a clean platter and allow them to rest while you prepare the rest of the salad.
Split and scoop the flesh out of the avocados' shells and mash them in a large mixing bowl. Pour the lime juice over the mashed avocado to prevent any oxidation.
Add the onions, garlic, jalapeño, cilantro, and sour cream. Stir to create a creamy guacamole.
Add the shredded cheese to the bowl and fold it in.
Using your hands, shred the meat into bite-sized pieces. Add the shredded chicken to the avocado mixture and fold it in.
Taste the avocado-chicken salad and adjust the seasoning with salt, if desired.
Transfer the salad to an air-tight container, place a layer of plastic film directly onto the surface of the salad to prevent browning, and let the flavors marry in the refrigerator for half an hour.
When ready to serve, scoop a cup and a half onto your sliced bread, crackers, or enjoy it on its own!