Butterfly each chicken breast and season to taste with garlic powder, sea salt, and fresh ground black pepper. Add the avocado oil to a large cast iron skillet over medium heat. When hot, add the chicken breasts and cook until no pink remains and breasts are cooked through. Remove from skillet and place on a plate to cool. When cooled, add the chicken to the food processor and pulse a few times until finely shredded.
In a large bowl, combine the shredded chicken, celery, and white onion. Stir to combine. Add all of the spices and stir. Add in the lemon juice and mayo. Taste and add more spice if desired. Add more mayo if you would like a creamier consistency.
Serve in lettuce wraps, sandwiches, over salads, etc. Enjoy!
