1. Warm the olive oil in a large skillet over high heat. Add the chicken and chopped onion. Cook for about 5 minutes, breaking the chicken apart as it browns.

2. Stir in the chipotle chili powder, cumin, garlic powder, and salt. Pour in the enchilada sauce and reduce heat to medium. Let the mixture simmer for about 5 minutes, or until slightly thickened. Set aside.

3. Blend the avocado, salsa verde, Greek yogurt, lime juice, honey, and cilantro until smooth. Add salt to taste.

4. Spoon some chicken mixture onto one side of a tortilla and sprinkle with a little cheese. Fold the tortilla over and repeat.

5. Heat a clean skillet over medium heat. Place 2–3 jalapeño slices in the pan, then sprinkle about ⅓ cup cheese over them in a small circle.

6. Set a folded taco beside the cheese circle. Cook for 3–5 minutes, then fold the crisped cheese around the taco. Cook 3–4 minutes more until golden. Repeat with all tacos.

7. Serve warm with the avocado cilantro sauce.