Start by shredding your rotisserie chicken. You can use a fork for this—but honestly, your hands work best when the chicken is warm. Just remember to wash them afterward! Feel free to save some darker meat if you like the richer flavor.

In a large bowl, combine the shredded chicken with the chili powder, half the salt (1/2 teaspoon), garlic powder, and black pepper. Mix well until the chicken is evenly coated. The spices will add depth to your tacos.

Chop the yellow onion, slice the avocados, and set aside. The crunch of the onion and creaminess of the avocado will balance the tacos perfectly.

In a smaller bowl, combine the sour cream, lime juice, and salsa. Stir until thoroughly mixed. This will be your creamy sauce that pulls it all together.

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds per side. This step makes them pliable and enhances their flavor.

On each tortilla, layer shredded chicken, a generous spoonful of the sauce, a few pieces of onion, and a handful of slaw. Top with crumbled cheese and slices of avocado.

Finally, sprinkle fresh cilantro on top for that extra touch of flavor. If desired, add a few drops of hot sauce to kick up the heat.