Peel avocado, remove pit, and cut into 1/2-inch pieces. Chop cilantro and mince garlic. Set aside.
In a large bowl, combine ground chicken, cilantro, and garlic. Add avocado and gently combine, careful to not crush into smaller pieces. Form into mixture into desired nugget size.
In a large skillet, melt coconut oil over medium heat until oil is shimmering.
Place nuggets in oil in small batches to avoid overcrowding the skillet. Cook for approximately 5 minutes on each side, until nuggets reach an internal temperature of 165 degrees F. Watch nuggets closely as some might cook faster than other.
Once cooked, use a slotted spoon to remove nuggets from skillet and place on a towel-lined plate.
Add additional coconut oil to skillet after each batch, as needed. Continue cooking in batches until all remaining nuggets are cooked.
If needed, reheat nuggets in oven at 350 degrees F for 10 minutes.