Latin Chicken And Rice soup

Mix chicken with 1/2 the chili powder, salt and pepper. Cover and set aside. Heat oil in dutch oven or stock pot over medium heat heat. Add onions and garlic and cook stirring often. Until tender and lightly browned Stir in remaining chili powder, salt and pepper. Stir and cook 1 minute. Add broth, carrots and 2 cups water. Cover and bring to a boil. Reduce the heat to medium and simmer covered for 5 minutes, or until the carrots are tender. Add the chickpeas and chicken, lower the heat, cover and simmer, stirring once or twice until chicken is not longer pink. Stir in the cooked brown rice, cover and cook 2 minutes more. Remove from heat and add the lime juice, lime zest and the avocado serving immediately.