Boil a large pot of salted water, add macaroni and cook until al dente for 8-10 minutes. Drain and rinse under cold water.

Wash and dice celery and bell pepper, slice green onions, grate carrots, and cube the cheddar cheese. Set aside.

Cook bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove and crumble.

Shred or cube the cooked chicken. If using raw chicken, cook until fully cooked and let it cool.

In a large mixing bowl, combine mayonnaise, sour cream, vinegar, mustard, sugar, garlic powder, smoked paprika, dill, salt, and pepper. Whisk until smooth.

Add cooled macaroni to the bowl, then fold in chicken, vegetables, and cheese. Toss gently.

Cover and chill in the refrigerator for at least 20 minutes.

Just before serving, fold in avocados and sprinkle crumbled bacon on top.