01 - In a mixing bowl, combine olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, and lime juice. Add the chicken pieces and toss thoroughly to ensure even coating.
02 - Heat a skillet or grill pan over medium-high heat. Cook the chicken for approximately 5-6 minutes per side, or until thoroughly cooked and internal juices run clear. Remove from heat, allow to rest for 5 minutes, then slice thinly.
03 - In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, minced garlic, chopped cilantro, and salt. Process until a smooth and creamy consistency is achieved. Adjust seasoning with additional salt or lime juice as needed.
04 - Gently heat the tortillas in a dry skillet or directly over a low flame until they become soft and pliable.
05 - Distribute the sliced chicken evenly among the warmed tortillas. Garnish each taco with thinly sliced red onion, shredded red cabbage, fresh cilantro leaves, and sliced jalapeño (if using). Drizzle generously with the avocado lime crema. Serve immediately with lime wedges on the side.