Pour 5 cups of bone or vegetable broth into a slow cooker and set to cook for six hours.

In a skillet, sauté chicken breasts in a few tablespoons of coconut oil until they begin to turn white and release juices. Break them into desired serving sizes.

Transfer the chicken to the slow cooker using a slotted spoon. Drain the skillet.

In the same skillet, sauté 4 cloves of pressed garlic and 1 diced onion until the onions are translucent.

Transfer the sautéed garlic and onion to the slow cooker using a slotted spoon. Add 1 finely chopped jalapeño pepper.

Stir in 2 teaspoons oregano, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/8 teaspoon sea salt, and 2 bay leaves. Cover and cook.

With 1-2 hours of cook time remaining, add the sliced bell peppers and diced tomatoes to the slow cooker.

Once cooking is complete, remove the bay leaves. Serve in bowls topped with sliced avocado and fresh cilantro. Season with sea salt and pepper to taste.