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In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine.
Rub the chicken breasts with olive oil, then generously coat them with the blackening seasoning mixture on both sides, pressing the seasoning into the chicken to adhere.
Heat a large skillet over medium-high heat. Add a little olive oil to the pan, then place the chicken breasts in the skillet. Cook for 5-6 minutes on each side, or until the chicken is blackened and cooked through, reaching an internal temperature of 165°F (74°C). Remove from the skillet and let the chicken rest for a few minutes.
In a blender or food processor, combine the avocado, sour cream or Greek yogurt, lime juice, minced garlic, and fresh cilantro or parsley. Blend until smooth and creamy. Season with salt and black pepper to taste. If the sauce is too thick, add a tablespoon of water to reach your desired consistency.
Slice the blackened chicken breasts and arrange them on plates. Drizzle with the avocado cream sauce or serve the sauce on the side. Garnish with additional cilantro or parsley if desired.