Prep the chicken: Season the chicken on both sides with cumin, chili powder, paprika, salt and pepper. Drizzle with a small amount of oil.

Make the guacamole: Prep cilantro per instruction above. Slice the avocados in half, remove the pit and skin, then place in a mixing bowl. Mash the avocado with a fork. Add the remaining ingredients (except the chips) and stir them together. Season with salt and pepper to taste. Cover and transfer to the fridge until you are ready to serve.

Prep all taco ingredients per instruction above.

Heat a grill pan or grill over medium heat.

Grill the chicken on each side for 6-8 minutes to an internal temperature of 160°F (71°C) using a thermometer. Remove from the pan or grill and set aside to cool.

Grill the taco shells on both sides to warm or per instructions on package.

Assemble the tacos: Slice the chicken on the diagonal. Fill the taco shells with chicken, lettuce, tomatoes, avocado, and cheese blend. Garnish with cilantro, lime wedge, and jalapeno.

Serve: Enjoy the tacos with chips and guacamole, and beer.