Brush tortillas with avocado oil and sprinkle salt, paprika and garlic powder on both sides and use a pizza cutter to cut strips. You can bake, air fry, or sauté the strips until crispy.
Season chicken pieces with salt, pepper, onion powder and garlic powder.
In a large pot, heat up avocado oil sauté chicken for about 3-5 minutes until brown but not fully cooked through and remove from pan and set aside.
Add onions, peppers, jalapeño and garlic into the same pot and sauté for about 5-7 minutes.
In a bowl pour 1/4 of a cup of the chicken broth and 1 tbsp. of cornstarch and mix until the cornstarch dissolves and set aside.
Add chicken and the remaining chicken broth and the rest of the ingredients into the pot and stir.
Pour in the cornstarch mixtures and bring to a light boil for about 20 minutes.
Serve with the tortilla strips, Pepper Jack Cheese, sour cream, jalapeño and avocado slices.
I followed it exactly as written and it turned out perfectly.