SIMMER: Add ½ tablespoon of the coconut oil to a skillet over low heat and add the garlic. Cook until softened and fragrant, about a minute. Pour the orange & lemon juices into the pan and add the oregano leaves to make the mojo sauce. Turn up the heat enough to bring the juice to a simmer and cook for a few minutes. Pour the mojo from the pan into a jar and set aside for now.
SOFTEN: Add the remaining ½ tablespoon of the coconut oil to the pan over medium heat. Add the leftover shredded chicken and cook until heated through. Add the finely sliced onion and 4 tablespoons of the mojo sauce, tossing to coat. Turn the heat down to a low-medium and cover the pan. Cook until the onions are softened but still a little crispy, about 6 – 8 minutes. Pour over the rest of the mojo sauce, then remove the pan from the heat and set it aside to rest, still covered, while you get the avocados ready.
ASSEMBLE: Cut a thin slice of skin from the rounded end of the avocado halves and discard: this will stop them from rolling around on plates! Divide the Mojo Chicken evenly between avocado halves. In a bowl, toss together the mango, cilantro, lime juice and salt. Spoon the mango over the Mojo Chicken Avocado Cups and serve immediately!