Begin by bringing a large pot of salted water to a rolling boil. Add the macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove and let cool before chopping.

Finely dice the celery, bell pepper, and green onions, and grate the carrots. Set the diced vegetables aside.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, smoked paprika, and dill. Season with salt and pepper.

In the bowl with the vegetables, add the cooled macaroni, cooked chicken, and the dressing. Toss until fully coated.

Cover and let the salad rest for about 20 minutes at room temperature to meld flavors.

Just before serving, gently fold in the diced avocados and chopped bacon.