Preheat oven to 325 degrees F (163 degrees C). Brush an 8 inch baking dish with oil, such as coconut or olive.
Scatter diced green chilies evenly in the bottom of the baking dish, then add in layers cubed avocado, cubed chicken and thinly sliced green onions, set aside.
In a large bowl, add eggs, milk, coconut flour, salt and pepper, whisk until frothy.
Slowly pour egg mixture into baking dish over green chilies, avocado, chicken and green onions.
Bake for 30 to 40 minutes or until the edges are set but the soufflé still jiggles a little in the center.
Cool for 20 minutes before serving. Garnish with cilantro, yogurt optional.
