Preheat the oven to 450F or 425F convection, Line a rimmed baking sheet with parchment paper. Add potatoes, olive oil and ½ teaspoon salt to the baking sheet and toss to coat. Bake for 15-20 minutes, or until potatoes are cooked through and browned.
In a large skillet over medium heat, add 1 tablespoon olive oil. Once the oil is hot and shimmering, add the chicken and ½ teaspoon salt and cook, stirring occasionally and breaking up into chunks, until cooked through, about 5 minutes. Transfer the chicken to a bowl.
Return the skillet to medium-high heat and add the remaining 1 tablespoon oil, onion, bell pepper, and ¼ teaspoon salt. Cook until softened and browned in spots, stirring occasionally, about 5-7 minutes.
Add the garlic, cherry tomatoes, and remaining ¼ teaspoon salt. Cook until the tomatoes burst open, stirring occasionally, about 5 minutes. Once they start to burst/soften, press them with the back of your spoon to release the juices. Add the chicken back in along with the vinegar and cilantro. Cook for 1-2 more minutes, or until the liquid reduces.
Make the sauce by adding all ingredients to a blender and blend until smooth. If it’s too thick or not blending well, add water, 1 tablespoon at a time, until it blends easily. This will depend on the size of your avocado and your blender. The sauce should be light and fluffy and thick but drizzle-able. Taste and add more salt or lime/vinegar, if needed.
Serve the chicken, potatoes and slaw smothered in the sauce!