In a medium bowl, scoop out the avocado and mash coarsely. Add in the yogurt, tomato, lime juice, corn, jalapeno, shallot, culantro and diced chicken. Stir until well combined, then season with salt and pepper, to taste.
Scoop the chicken salad into the avocado halves and enjoy on its own for a low carb lunch. You can also scoop it into pita pockets or smear on sliced bread for a heartier main.