Mix cumin, chili powder, garlic powder, salt, and pepper in a bowl. Drizzle olive oil over chicken breasts and rub with the spice mixture. Let rest for about 10 minutes.

Heat a skillet over medium-high heat for 2-3 minutes. Cook chicken breasts for 5-7 minutes on each side until internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then chop into bite-sized pieces.

Mash ripe avocados until smooth. Add chopped cilantro, lime juice, and a pinch of salt. Mix in diced jalapeño for extra kick, if desired.

Combine sour cream (or Greek yogurt) with minced garlic and chopped cilantro. Mix well and season with salt to taste.

Warm tortillas in the skillet for about 15-30 seconds on each side to enhance flexibility.

Spread guacamole on each warmed tortilla, layer with chopped chicken, drizzle with sauce, and sprinkle cilantro. Roll the tortilla tightly from the bottom up.

Optional: Grill the wrapped burrito in the skillet for 2-3 minutes on each side until golden brown and crispy.

Slice in half and garnish with extra cilantro. Serve with salsa or a green salad.