Preheat the oven to 400ºF.

Heat the oil in a skillet over medium heat. Add the chicken and red onion and cook for 2–3 minutes. Add the chili powder, cumin, paprika, and garlic powder, and cook for 2 minutes until fragrant.

Pour in the salsa and water and bring to a boil. Reduce heat to low and simmer as you prepare the rest of the recipe. Taste and add salt, if needed. Add more water as needed if the chicken begins to stick as it simmers.

Toss the cubed potatoes on a baking sheet with the oil and spices. Season with salt and transfer to the oven for 15 minutes until they begin to crisp up around the edges. Remove from the oven and juice the lime over the potatoes if you like. Keep warm. Note: If using raw potatoes, roast for 35–40 minutes instead.

Gather the cabbage, cucumber, jalapeño, cilantro, and red onion in a large bowl. Sprinkle with a pinch of salt and set aside.

In a small bowl, whisk together the mayonnaise, grapefruit juice, sugar, chili powder, and a big pinch of salt. Taste and adjust the seasonings as needed.

Pour the dressing over the vegetables and toss to combine. Taste and adjust the seasonings to your preference. Transfer to the refrigerator for 30 minutes.

Combine the avocado, sour cream, lime juice, and cilantro in a food processor and pulse until smooth. Add water, starting with 1–2 tablespoons–and pulse until smooth. Add more water until the sauce reaches a drizzling consistency. Taste and add salt. Note: if you don’t want to break out the food processor, you can mash the avocado and mince the cilantro. Simply mash all of the ingredients together with a fork until mostly smooth.

Warm up the tortillas and pile the chicken on each tortilla. Drizzle with the avocado sauce and add a spoonful of slaw on top. Serve with the warm potatoes on the side. Enjoy!