Into a pot, put broth, onions, garlic, cumin, salt and pepper. Boil chicken thighs in chicken broth until thoroughly cooked...20-30 minutes. Remove from pot...SAVE THE STOCK. Remove meat from bones. Meat should be bite size chunks...very rustic, nothing precise. Return chicken to broth. Bring to boil. Add more water according to you judgement. Add tomatoes. Chop a good handful of cilantro. Add to pot. Taste broth, reseason to taste. Add rice. Cover, reduce heat to low. Chop avacadoes. Add them to the soup just before serving. Squeeze lime juice into each serving. NOTE: Avacadoes can be left to the side for your family/friends to add or leave out as they choose. Should you be serving the avacado to the side, squeeze a bit of lime juice over it to prevent browning.