Season the chicken, lightly, on both sides. Set it aside.

Prep all the vegetables. Pour the 6 cups of chicken broth in a medium saucepan and warm on low.

In a large pot, preheat 1 ½ tbsps. of avocado oil at medium heat for 3-4 minutes. When it is hot, place the seasoned chicken breast skin side down in preheated oil. Sear for 5 minutes. Flip over, cover the pot. Reduce the heat to medium/low and continue cooking for 6-7 minutes. When ready, remove the chicken and transfer to the cutting board. Set it aside.

In the pot where you cooked the chicken, add the onion, garlic, ginger, celery, carrots, and chayote. Stir well to combine using a wooden spoon. Scrape the bottom of the pot to incorporate all the bits and flavor from the chicken. Continue sauteing for 3 minutes.

In a bowl, whisk the egg with the lemon juice. Then whisk in the cornstarch until there are no lumps. Set it aside.

Pour the rice into the pot with vegetables and stir well to combine. Cook for 1 minute. Pour in 5 cups of the reserved warm chicken broth into the pot with vegetables. Take the remaining hot broth and slowly pour it into the lemon/egg/cornstarch liquid. Stir continuously as you pour in the hot broth, to temper the egg so it doesn’t scramble. Bring up to a light simmer. Taste for salt.