For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• 1/2 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup panko breadcrumbs
• 1/2 cup finely crushed tortilla chips (optional for extra crunch)
• 1 poblano pepper, finely diced
• Oil for pan-frying

For the Avocado-Jalapeño Salsa:

• 1 ripe avocado
• 1 small jalapeño, seeded (or leave seeds for heat)
• 1/4 cup fresh cilantro
• 2 tablespoons lime juice
• 1 clove garlic
• 1–2 tablespoons water (to thin)
• Salt to taste

For Serving:

• 8 small corn or flour tortillas
• Shredded lettuce or cabbage
• Diced tomatoes or pico de gallo
• Cotija cheese or shredded Mexican blend cheese
• Extra lime wedges and chopped cilantro for garnish