Drain the canned chicken well and place it in a large bowl. Use two forks to shred it into smaller pieces.
Add the diced avocado, Greek yogurt (or mayo), lime juice, red onion, cilantro, jalapeño, cumin, smoked paprika, and a pinch of salt and pepper.
Gently fold everything together until combined. Be careful not to mash the avocado too much—you want some chunks.
Taste and adjust seasoning. Add more lime or salt if needed.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.
