In a mixing bowl, combine 14 oz skinless boneless chicken breasts with 1/4 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp ground black pepper, 1/8 tsp salt, and 1 tsp lime juice. Mix to coat.

In a cast-iron skillet, heat 1 tbsp olive oil over medium low heat. Sear the marinated chicken for 10 minutes on both sides.

Turn off the heat. Use two forks to shred the chicken into strips. Preheat the oven to 350℉.

Place a tortilla on a flat surface. This recipe uses a total of 8 flour tortillas (6-inch diameter).

Spoon some of the shredded chicken onto the tortilla.

Add a handful of grated cheddar cheese onto the tortilla. This recipe uses a total of 3 oz grated cheddar cheese.

Sprinkle some chopped cilantro. This recipe uses a total of 1/4 cup cilantro. Save some for garnishing later.

Tightly roll the tortilla up over the filling, no need to tuck in the ends. Repeat with the remaining tortillas and filling.

Line a baking sheet with parchment paper. Place the rolls onto the baking sheet seam side down.

Bake for 20 minutes until crispy and slightly golden.

Arrange chicken flautas on a bed of salad of 4 oz romaine lettuce, 8 oz avocado cubes, and 1 oz sliced red onions.

Drizzle with 1/4 cup Greek yogurt and garnish with the remaining chopped cilantro. Serve hot.