Preheat oven to 350-degrees.
Toss the cooked and drained pasta with 1 tablespoon of avocado oil and set aside.
In a large, high-sided skillet, heat 2 tablespoons avocado oil over medium heat and add the prepared onion.
Cook the onion, stirring occasionally for approximately 4-5 minutes.
Add the chopped chicken to the skillet with the onions and stir to combine.
Cube the cream cheese and add it to the skillet along with the Greek yogurt, chopped artichokes, and fire-roasted chiles. Stir well.
In a medium bowl, mash the avocados along with the lemon juice, salt, and pepper.
Add the mashed avocados to the skillet, along with the ground coriander, hot sauce, and the drained pasta. Stir well to combine.
Spray a 9 x 13 baking dish with non-stick spray and spoon the chicken and pasta mixture evenly into the dish.
Top the casserole evenly with the Parmesan cheese.
Bake in a preheated 350-degree oven for 20 minutes until the top is just starting to brown and the Parmesan is melted.
Serve immediately.