In a blender process all of the waffle batter ingredients until smooth. Set aside for a few minutes and prep your other sandwich ingredients. (If you are just making the waffles just allow the batter to sit for 3-4 minutes so the coconut flour can soak up some moisture)
Preheat your waffle iron according to its directions.
Slice the chicken in half and flatten any super thick parts with a meat mallet. Heat a bit of coconut oil over medium high heat, season chicken with salt and pepper and cook 4 minutes per side or until cooked through.
Slice the onion, tomato, and avocado. Mix the chipotle peppers in with the mayo.
Pour batter into waffle maker and cook according to your brands directions. I usually add 1 or two minutes to my 4 minute recommended time.
Place waffles in toaster of toaster oven to crisp up a bit. Assemble by spreading mayo onto waffle and topping with chicken, tomato, onion, and avocado.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.