1. 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente (about 10-12 minutes). Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside.

2. 2. Prepare the Chicken: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Ensure it is fully cooked and cooled before dicing.

3. 3. Dice the Vegetables: Halve the cherry tomatoes, finely dice the red onion, and chop the fresh cilantro. Place these prepared ingredients into a large mixing bowl.

4. 4. Prepare the Avocado: Just before assembling, dice the ripe avocados. Cut the avocado in half, remove the pit, and score the flesh in a grid pattern without cutting through the skin. Scoop out the diced avocado with a spoon and add it to the bowl with the other vegetables.

5. 5. Whisk the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, black pepper, garlic powder, and optional red pepper flakes until well combined.

6. 6. Combine All Ingredients: Add the cooled, drained pasta and the cooked chicken to the large mixing bowl with the diced vegetables and avocado. Pour the dressing over all the ingredients.

7. 7. Gently Toss to Combine: Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the dressing and the avocado is slightly mashed, creating a creamy texture. Be careful not to over-mix.

8. 8. Serve or Chill: Serve immediately for the freshest taste, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.