For the Creamy Chimichurri Sauce:

• 3 tbsp Greek yogurt (or sour cream)
• 2 tbsp mayonnaise
• 1 small shallot, minced
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped cilantro
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 small garlic clove, pressed or grated
• 1/4 tsp kosher salt

For the Shredded Chicken Filling:

• 1 tbsp avocado oil
• 2 medium chicken breasts
• Homemade Seasoning Blend:
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
• 1 small jalapeño, thinly sliced (optional)
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro

For the Tacos/Toppings:

• 6 small flour tortillas (5″ diameter)
• 1 cup shredded romaine lettuce (or preferred greens)
• 1 small avocado, sliced
• 1/4 cup crumbled feta cheese