In a small bowl, mix the chili powder, cumin, and garlic powder. Sprinkle half of the mixture over the chicken thighs and add salt and pepper to your preference.
In a large pot over medium-high heat, warm the coconut oil, about 2-3 minutes. Carefully add the chicken thighs to the pot and sear then reduce the heat and continue cooking until chicken is cooked fully, reaching at least 165 degrees (F) internal temperature. Mine took about 15 minutes in a heavy dutch oven.
Remove the chicken from the pan and set aside. Add the onion, jalapeno, and green bell pepper to the pan. Saute in oil for 2 minutes then add diced tomatoes and chilies. Use a wooden spoon to scrape the bottom of the pan as the tomatoes release juice. This will get all the tasty chicken seasoning into the soup. Let the veggies cook for about 5 minutes or until they begin to soften and become fragrant. Sprinkle with remaining seasoning from the small bowl in step 1 and stir.
Pour the broth and tomato paste into the pan, stir, and bring to a boil. Let the soup boil for 1-2 minutes then reduce to a simmer.
Cut the cooled chicken into small bite-size cubes. Add back into the simmering soup along with butter. The butter will remove any extra acidity in the soup.
Let the soup simmer for 15 minutes to let the flavors come together. When done, turn off the heat and sprinkle with half of the cilantro. Omit this step if you don't like cilantro.
To serve, add 1/4 of avocado to each dish, 1 tablespoon of sour cream,1/4 cup of shredded cheese and a sprinkle of cilantro for garnish. If you like a bit of crunch, feel free to add crumbled up 100 % cheese crisps such as Parm Crisps or Whisps.
