Preheat oven to 350 degrees Fahrenheit.

Cut each tortilla into eight wedges and arrange them in a single layer on a parchment-lined cookie sheet. Lightly spray with olive oil spray or brush with olive oil. Brush or spray with the juice of one quarter of a lime and season with salt.

Bake until golden brown, about 10 to 15 minutes.

Finish with remaining juice of one quarter of a lime and more salt, if desired.

Combine tomatoes, onion, cilantro, jalapeno, lime juice, and salt. Toss until evenly combined.

Mash avocado with a fork until smooth. Add lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste. Add tomato and onion and mix.

Preheat oven to 350 degrees Fahrenheit. Place tortilla chips on a sheet pan and sprinkle with cheese. Cook for two to three minutes, or until cheese melts.

Transfer chips onto a serving platter and top with pico de gallo, guacamole, and sour cream. Sprinkle with chives.