Fry the chicken pieces in a large skillet, lined with coconut oil.
In a large stock pot, saute the onions in 2 tsp of coconut oil for 5 min, then add the mushrooms and saute for another 5 min.
Dice the onions and mushrooms.
Stir in the dill, paprika, tamari, broth, and cooked chicken pieces. Simmer on low heat for 15 min.
Add the Himalayan salt, pepper, lemon juice, and parsley. Simmer for another 5 minutes. Remove about 1/2 cup of the soup liquid and add to a food processor or blender along with the avocados. Blend until creamy. Add to that creamy goodness to the soup. Continue simmering or serve immediately.