Trim any excess fat from the chicken breasts and slice each breast lengthwise into 3–4 strips.
Pour the chicken broth, 3 tablespoons lime juice, soy sauce, Golden Monkfruit sweetener, and Sriracha into the Instant Pot and stir to combine.
Add the chicken strips to the pot, lock the lid, and set the Instant Pot to Manual (High Pressure) for 8 minutes.
When the cook time ends, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
Transfer the chicken to a cutting board and set the Instant Pot to Sauté on high; simmer the sauce 5–10 minutes until reduced by about half.
While the sauce reduces, shred the chicken into bite-sized pieces with two forks or tongs.
Turn the Instant Pot off, return the shredded chicken to the pot, and stir to coat in the reduced sauce; keep warm until ready to serve.
Make the avocado-lime salsa by dicing the avocados, slicing the green onions, and tossing them with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil.
Warm tortillas in a dry hot skillet for about a minute per side if desired, then fill with shredded chicken, top with avocado salsa and crumbled Queso Fresco.
