In a medium bowl, combine ¼ cup of Greek yogurt, ¼ cup of mayonnaise, 1 minced shallot, ¼ cup of fresh parsley, and ¼ cup of chopped cilantro. Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 2 minced garlic cloves, and a pinch of kosher salt. Whisk everything together until smooth and creamy, then set aside to let the flavors meld while you prepare the chicken.

Sprinkle a mixture of 1 teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper evenly over 2 chicken breasts, ensuring a thorough coating. Allow the seasoned chicken to sit for about 5 minutes.

Heat 1 tablespoon of avocado oil in a medium skillet over medium heat until shimmering. Carefully place the seasoned chicken breasts in the skillet, cooking them for 4-5 minutes on each side until the internal temperature reaches 165°F. Once fully cooked, remove the chicken from the skillet, let it rest for 5 minutes, and then shred it using two forks.

Using the same skillet, add a splash of water to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Add ½ cup of sliced jalapeños and ½ cup of chopped red onions to the skillet. Sauté for 3-4 minutes until the vegetables are softened and slightly caramelized.

In a large mixing bowl, combine the shredded chicken with the sautéed jalapeños and onions. Add a handful of chopped cilantro and mix everything until well incorporated.

Warm 4 flour tortillas on a dry skillet or microwave for about 30 seconds until pliable. In each tortilla, layer a generous handful of shredded romaine lettuce, followed by the chicken mixture, ½ sliced avocado, and a sprinkle of feta cheese. Drizzle the creamy chimichurri sauce over the top and serve.