Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, typically 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

In a skillet over medium heat, cook the bacon until it becomes crispy, about 6-8 minutes. Once perfectly crisp, remove the bacon from the skillet and transfer it to a paper towel-lined plate.

If your chicken isn't pre-cooked, poach, grill, or roast until fully cooked—this will take about 15-20 minutes, depending on the method. Once cooked, allow to cool slightly before shredding or cubing.

In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, smoked paprika, fresh dill, salt, and pepper until smooth. Let the dressing sit for about 10 minutes.

In a large serving bowl, gently combine the cooled macaroni, shredded chicken, and all of the prepared vegetables including celery, bell pepper, green onions, and grated carrots.

Pour your creamy dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly with the dressing.

Cover your bowl with plastic wrap and let the salad rest in the refrigerator for 20 minutes.

Right before serving, fold in the diced avocados and crumbled bacon, adjusting seasoning as needed with additional salt and pepper.