Shred or chop rotisserie chicken until you have 4 cups; transfer to a large mixing bowl.

Chop the red bell pepper into pieces about 1/2 inch square and add to the bowl.

Thinly slice the green onion on the diagonal to measure 1/2 cup; add to the bowl.

Finely chop cilantro to measure 3/4 cup; set aside.

Cut the avocados into bite-size pieces and immediately toss them with all of the 2 T fresh-squeezed lime juice so each piece is coated; set the avocado aside.

Cut the Feta into cubes to equal 1 cup; set aside.

Toss the chicken, red bell pepper, and sliced green onion together in the large bowl until evenly combined.

Gently fold the chopped cilantro into the chicken mixture.

Very gently fold in the lime-coated avocado pieces and the Feta cubes, taking care not to mash the avocado.

Chill for a few hours or serve right away. Store in the refrigerator for a day or two; best the first day.