Preheat oven to 375 degrees Fahrenheit.

Brush both sides of each tortilla with oil.

Turn two muffin pans upside down. Place a tortilla in between four of the muffin cups to form a bowl. Repeat with remaining tortillas.

Sprinkle insides with a little salt.

Bake for 10–15 minutes, until tortillas are firm and beginning to brown.

Allow to cool.

In a bowl, mix chicken with oil, chili powder, cumin, garlic, salt, and pepper, until chicken is coated evenly. Marinate for one hour.

Grill chicken on a grill pan for eight to 10 minutes, flipping halfway through.

Allow to rest for several minutes, then cut chicken into strips.

In a bowl, combine all salad ingredients except avocado.

Place dressing ingredients in a bowl or jar and mix to combine.

Place salad in the tortilla bowls. Top with chicken strips and a slice of avocado. Drizzle dressing over salad before serving.