Preheat your oven to 375°F and allow it to fully heat while you prepare the avocado boats. Place a small baking dish or lined baking tray nearby so the avocado halves can sit securely while baking. Using a smaller dish helps prevent the avocados from tipping over once filled. If needed, you can lightly grease the dish for easier cleanup later.

Slice the avocado in half lengthwise and carefully remove the pit. Using a spoon, gently scoop out a little extra avocado flesh from the center of each half to create more room for the filling. Be careful not to scoop too deeply because you still want the avocado sturdy enough to hold everything together during baking. If the avocado halves wobble too much, carefully trim a very thin slice from the bottom so they sit flat in the baking dish.

In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, garlic powder, paprika, salt, and black pepper. Stir everything together thoroughly until the chicken becomes evenly coated and creamy. The mixture should look rich and moist but not watery. If it feels dry, add a small extra spoonful of Greek yogurt to help create a softer filling texture.

Spoon the chicken mixture evenly into the hollowed avocado halves, gently pressing the filling down with the back of a spoon so it stays packed inside. Don’t worry if the filling mounds slightly over the top — the melted cheese later helps hold everything together beautifully. Try to distribute the filling evenly so both avocado boats bake at the same rate.

Sprinkle the shredded mozzarella cheese generously over the tops of the filled avocados, making sure the filling is mostly covered for the best melty texture. If desired, lightly dust the tops with an extra pinch of paprika for color and added smoky flavor. Freshly shredded mozzarella works especially well because it melts more smoothly and creates those stretchy cheesy bites.

Place the baking dish into the oven and bake for about 8–10 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top. Keep an eye on them during the last few minutes because cheese can brown quickly. If you love crispier cheese edges, switch the oven to broil for the final 1–2 minutes, but watch carefully so the tops don’t burn.

Remove the avocado boats carefully from the oven and let them cool for a few minutes before serving. The filling and cheese will be extremely hot straight from the oven, and resting briefly helps the texture settle slightly. Serve warm while the cheese is still gooey and the avocado remains creamy and buttery for the best flavor and texture.