Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until soft and translucent, about 5 minutes. Add the tomato paste, chili powder, cumin, garlic powder and tomato and cook, stirring, until the tomato starts to soften and the tomato paste darkens in color, about 1 minute. Add the broth and 1/2 teaspoon salt and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will be absorbed).
Transfer the oatmeal to four serving bowls. Scatter the sliced jalapeno and cilantro over the oatmeal. Divide the avocado evenly among the bowls and top with the crushed tortilla chips. Serve warm with a lime wedge on the side.
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