Start by cutting the avocado in half and removing the pit. Scoop out the flesh and place it in a blender. Set aside the two empty avocado halves.

Add Greek yogurt, a tablespoon of extra virgin olive oil, salt, and pepper to the blender. Blend until you get a smooth and homogeneous sauce.

Chop the cherry tomatoes and some chives into small pieces, add them to the sauce, and mix well. Adjust with salt, pepper, and a bit of lemon juice. Cover with plastic wrap and refrigerate.

Cut the chicken slices into strips, heat a grill pan, and grill them for 2 minutes on each side. Cut the strips into small pieces.

Take the two scooped-out avocado halves and fill them with the avocado and chicken salad. Serve with some chive pieces and halved cherry tomatoes. Enjoy your meal!