Quick-Pickle the Onions: In a small pot, bring the vinegar and ½ cup water to a boil. Add the sliced onion, remove from heat, and let it sit for 15 minutes. Drain before serving.

Prep the Lime Slaw: In a medium bowl, toss the cabbage with lime juice, 1 tbsp oil, and ½ tsp salt. Set aside for 15 minutes to let the flavors marry and the cabbage soften slightly.

Season the Chicken: In a small bowl, mix the chili powder, garlic powder, cumin, paprika, and the remaining ½ tsp salt. Rub the spice blend thoroughly over the chicken breast.

Sear & Shred: Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook until well-browned and cooked through (about 4–5 minutes per side). Let it rest for a minute, then shred into large, juicy pieces.

Assemble: Layer each warm tortilla with the lime slaw, spiced chicken, pickled onions, and avocado slices. Top with a dollop of yogurt and a sprinkle of pumpkin seeds.

The Finishing Touch: Garnish with fresh cilantro and radish slices for extra crunch and color.