Pit one avocado and empty the contents with Greek Yogurt and sriracha into a bowl.
Mash and blend well together with an immersion blender (you can also use beaters) until it's whipped into a creamy smooth base.
Add the drained chicken and pico de gallo or cowboy caviar (make sure to drain the juices from it before adding to the bowl). If you like more chunks in your chicken salad, add a greater amount of pico.
Mix ingredients well with a spatula and add salt and pepper to taste.
Slice up the remaining avocado.
Add the 3 tablespoons of chicken salad into a romaine lettuce leaf, top off with a slice of avocado. Enjoy as many as you'd like!