Heat 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the carrots, celery, onion, garlic, and bay leaves. Sauté for 8-10 minutes, until the mixture is very fragrant and the onions has become tender and translucent.
Remove the mixture from the pan and set aside. Heat the remaining 2 tablespoons of avocado oil in the pan and add the chicken. Add the salt, pepper, cumin, and oregano. Stir to combine. Cook until the chicken is browned- about 10 minutes, turning the pieces occasionally.
While the chicken browns, bland half the veggie mixture with the broth. Blend until smooth. Once the chicken is browned, add the rest of the veggies and the sauce you just blended back into the pan.
Stir well, cover the pan with a tight fitting lid and simmer for 10 minutes. You will hear bubbling and sizzling from the pan. Remove the lid, if the mixture has a lot of liquid, reduce over high heat for 5 minutes stirring occasionally. If not, stir well, garnish with green onions and serve hot.
Store leftovers in an airtight container in the fridge for up to 5 days. Sauté for 5 minutes over medium heat to re-heat.
**To make low fodmap, replace the onion with 1 cup chopped green onion and the garlic cloves with 1 tablespoon garlic oil.