Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil.

In a small bowl mix together 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon black pepper, ¼ teaspoon ground coriander, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper, ¼ teaspoon salt, ¼ teaspoon oregano, and ⅛ teaspoon cayenne pepper. Set aside.

Beat the chicken breasts to flatten them out then pat the chicken dry with a paper towel.

Rub about 1 Tablespoon on the bottom of the chicken breasts then pour ½ the seasoning on the chicken breasts and rub in. Flip and repeat on the tops of the chicken.

Bake for 20 minutes. After 20 minutes remove and cover with foil. Allow the chicken to rest 10 minutes before using or serving.

Slice 2 avocados vertically around the seed. Twist the two sides and pull the avocados apart.

Remove the seed and slice the avocados horizontally and vertically across the inside. Scoop the avocado out from inside the shell and put into a medium sized mixing bowl.

Add diced red onion, 2 seeded and diced jalapeño, grated garlic, 2 teaspoons lime juice, and ¼ cup cilantro into the mixing bowl.

Using a fork, lightly mash the ingredients together in the bowl. Season with salt and pepper and taste test with a tortilla chip. Add additional lime, cilantro, jalapeño, or garlic to taste.

Dice 3 Roma tomatoes into bite sized pieces. Next, dice ½ of a red onion into bite-sized pieces.

Then seed and remove the pith and ribs of 2 jalapeño peppers. To do this, cut the jalapeño in half and scoop out the seeds and the white fleshy parts with a spoon. Then cut the jalapeño in strips and dice into bite sized pieces.

Next, trim the cilantro and chop ¼ cup into desired size.

In a medium sized bowl, mix together the tomato, red onion, jalapeño, and the cilantro.

Next microplane 2 pods of garlic over the bowl. Add 1 Tablespoon lime juice and ½ teaspoon salt.

Mix all of the ingredients together and test with a tortilla chip. Adjust flavors but adding more salt, lime, cilantro, or jalapeño as needed.

Chop the southwest chicken breast into cubes or shred. You can choose if you prefer diced or shredded, either work well.

Warm your tortillas, then spoon guacamole on the tortilla. Add some chopped or shredded southwest chicken. Top with pico de gallo, cilantro, green onion, and a squeeze of lime.