In a large saucepan, heat 1 tbsp of  the avocado oil until it shimmers.  Add the broken pasta and cook, stirring often, until it is golden brown.  Remove the pasta to a plate lined with paper towels.  

Add the additional avocado oil and the onion to the pan.  Cook until soft and translucent, about 6-7 minutes.  Add the chipotle peppers and cook for another minute.  Add the broth, rotel, and browned pasta and stir to combine.  Cook until pasta is done.

In the meantime, remove the skin from the rotisserie chicken and shred.  When the pasta is almost done, add the chicken and cook until warmed through.

Remove from the heat and stir in the cilantro.  Taste for seasoning and adjust as needed with salt and pepper.  

Serve in bowls and top with avocado, cheese, and extra cilantro.