In a bowl, combine garlic powder, onion powder, paprika, cumin, salt, and black pepper. Rub this mixture all over the chicken breasts for full flavor coverage.

Warm up olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through.

Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.

While the chicken cooks, scoop the avocado flesh into a bowl. Add lime juice and a pinch of salt, mashing until smooth yet slightly chunky.

In another bowl, blend ranch dressing and sour cream until smooth.

Take a flour tortilla and spread a generous spoonful of the avocado mash on it. Add the sliced chicken, then sprinkle on shredded cheddar and mozzarella.

Add shredded lettuce and diced tomatoes, then sprinkle on some chopped cilantro.

Carefully roll the tortilla around your filling, tucking the ends to secure it. Warm it briefly in a skillet for a slightly crispy exterior.

Serve warm and relish each delicious bite!