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To a large stockpot add olive oil and heat on medium heat.
Add onion, celery and garlic and cook until onions turn translucent.
Add chicken thighs, sea salt, dried oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir the pot occasionally so that the chicken browns on all sides (approximately 5 minutes).
Reduce heat slightly and add lime juice, chicken broth and cilantro. Allow to simmer 20 – 25 minutes.
Transfer the chicken to a bowl and use two forks to shred it completely before adding back to soup.
Return to medium heat, add coconut cream and allow to come to a boil.
Taste and adjust salt as necessary.
Remove from heat and garnish individual portions with sliced avocado, cilantro, green or red onions, as desired.