In a mixing bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Whisk together until well blended to create a smooth marinade.

Place the boneless, skinless chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s coated evenly. Seal the bag or cover the dish, then refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat, aiming for around 375°F to 450°F (190°C to 230°C). Oiling the grill grates with a paper towel dipped in oil will make flipping easier.

Remove the chicken from the marinade, allowing any excess to drip off. Place the marinated chicken breasts on the grill, closing the lid. Grill for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).

While the chicken is grilling, slice the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Drizzle with fresh lime juice and sprinkle with chopped cilantro. Gently mash them together, leaving some chunks for texture.

Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken and serve it topped with the avocado mixture.