Directions

1. Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat. Refrigerate 30 minutes or up to 24 hours.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Grill chicken 15 minutes or until instant-read thermometer registers 165°F, turning once. Transfer to a cutting board. Using a fork, pull meat from the bone; shred meat and place in a medium bowl. Add barbecue sauce; toss to coat.
3. In a small bowl combine avocado, lime juice, cayenne, and salt and pepper to taste. Set aside.
4. To toast buns, place cut side down on grill about 30 seconds; remove from grill. Spoon pulled chicken onto the bottom half of each bun. Top with avocado mixture, cover with top half of bun, and serve.