Preheat the oven to 400. Lay the chicken in an even layer on a large rimmed baking tray. I use a half sheet pan.If you don’t have a large enough tray, use two separate ones.
Drizzle over the avocado oil and sprinkle the chicken evenly with salt and pepper.
You can also add other spices like onion or garlic powder here.Bake until just cooked through but not dry—20 to 22 minutes.
Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
Allow to cool completely and then transfer to an airtight container and refrigerate for up to 5 days if you plan to use it right away, or freeze for up to 3 months.