Wash and chop Nature's Greens Kale (removing any stems) into small bite sized pieces. Add lime juice, olive oil, fine sea salt, cilantro leaves, shredded purple cabbage, shredded carrots, and green onion. Mix until evenly combined. Set in fridge for about 15 to 20 minutes.
In a small bowl combine chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. Season chicken and set aside.
Heat large skillet over medium hear. Pour olive oil to slightly coat the bottom of the pan. Cook chicken in a single layer in pan until golden brown, about 4-5 minutes on each side. One cooked through, remove chicken and cut strips of chicken with knife.
Add avocado, Greek yogurt, lime juice, salt, and garlic to a blender. Blend until smooth
Add cilantro lime kale slaw, chicken, and avocado crema to a tortilla. Top with additional avocado or cilantro (optional)