Rinse and pat your chicken thighs dry and add to a bowl. Sprinkle all spices over the chicken and use your hands to coat evenly.

Add 1 tablespoon of avocado oil to your instant pot and select the SAUTE function on the instant pot. Once the instant pot has heated, add your seasoned chicken thighs to the pot and use tongs sear for about 2 minutes on each side, until golden brown.

Once all of the chicken is seared, add another tablespoon of avocado oil along with the onion and garlic into the instant pot and continue to saute until translucent, about 3 to 5 minutes. Stir in the salsa and bone broth, using a wooden spoon to scrape up any crispy bits from the bottom of the pan. Let the mixture simmer for 3 to 5 more minutes, stirring occasionally.

Add the chicken back into the pot with the liquid and switch the setting to manually pressure cook on high for 8 minutes.

While the chicken is cooking, add together your slaw ingredients in a small mixing bowl and set aside.

Using another small bowl, mash the avocado with the lime juice and sprinkle in sea salt and garlic powder to taste. Set aside.

Once the timer goes off for the chicken, manually release the pressure and when finished carefully remove the lid. Using tongs, transfer the chicken to a bowl or cutting board to let cool, then shred.

Before shredding your chicken, make sure to turn your instant pot back to SAUTE and let the sauce mixture continue to simmer another 5 to 10 minutes, until sauce has thickened and reduce by about half.

Add the shredded chicken back into the instant pot with the thickened sauce and stir to coat evenly.

Warm your tortillas and layer with the lazy guac, shredded chicken and top with the cabbage slaw. Option to garnish with lime wedges, more cilantro and cotija cheese.