Cut the avocado in half, removing the stone. Scoop out the meat & chop into little chunks, aiming to leave the skin of the avocado intact. Try using a desert spoon or soup spoon. Toss in the lemon juice to prevent the avocado from going brown and mix well with the chicken.
Serve with crackers, tortilla wrap or if are feeling seriously virtuous, wrap in Little Gem lettuce leaves, drizzling with the sweet chilli sauce before devouring.