In a small skillet, add chiles and toast over medium heat, flipping until they darken about 2 minutes. Transfer toasted chiles to a metal bowl and cover with 2 cups boiling water. Let stand 1 minute; drain. Remove seeds and stems from chiles. Add to a blender with chicken broth and puree until smooth.

In a large, deep skillet, add 1 Tbsp. avocado oil over medium high heat. Season bison with salt and pepper and add to oil when shimmering. Cook, stirring, until browned, about 5 minutes. Transfer cooked meat to a plate.

Add remaining oil to pan with onion and garlic. Cook over medium heat until translucent, about 6 minutes. Add oregano and cumin. Return cooked bison to pot, add coffee and bring to a boil, cooking for 4 minutes. Reduce to a simmer, add chile puree and squash. Simmer 20 minutes.

Just before serving, stir in lime juice. Serve with avocado and toasted pumpkin seeds.