Add the avocado oil to a large skillet and heat to medium-high. Add the chopped chicken thighs and allow them to brown for a few minutes, undisturbed. Stir the chicken and continue cooking, stirring occasionally, until much of the liquid has burned off and the chicken begins to brown, about 5 to 8 minutes.

Add the pesto sauce to the chicken and stir well until combined. Add the spinach and stir well. Continue cooking until spinach has wilted, about 2 to 3 minutes.

Taste chicken for flavor and add sea salt to taste.

Heat 2 to 3 teaspoons of avocado oil in a small (6-inch) skillet over medium heat (or spray with cooking spray). Whisk together 2 or 3 eggs in a bowl with a pinch of sea salt.

Pour the beaten eggs into the hot skillet and cook until the sides firm up and the center begins to set up, about 2 to 3 minutes. Carefully flip and cook an additional 30 seconds to 1 minutes, until omelette reaches desired done-ness.

Transfer the omeltte to a plate and load it up with the pesto chicken mixture and sprinkle liberally with feta cheese.