Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly. Chop or shred the chicken into small pieces. Add the chicken, strawberries, pecans, salt, pepper, paprika and yogurt to a large bowl. Toss well to combine. Scoop chicken salad onto pitted avocado halves. Garnish with fresh parsley and serve immediately.