Place tortilla strips in a single layer on a baking sheet and bake in preheated oven (400 degrees F) 3 to 5 minutes or until light brown. Thinly slice onion, mince garlic, quarter jalapeños and remove seeds and cut into thin slices. Cut chicken into bite-size chunks. In a large saucepan over medium heat, cook onion, garlic and jalapeños in Pacifica Culinaria Toasted Onion Avocado Oil until lightly browned, 4 to 5 minutes. Add to saucepan chicken, chicken broth, lime juice, tomato, salt and pepper. Cook 3 to 5 minutes. Add Mayan Pearl Avocado and cilantro. Serve with tortilla strips and a small dollop of sour cream as a garnish. Salt and pepper to taste.