1. Cut chicken breasts into strips about 1/2 to 1 inch wide by 2 to 3 inches long. In zip top plastic bag or medium bowl, mix chicken strips, minced garlic along with half the Sriracha and half the water (2 tablespoons each). Refrigerate 30 minutes or several hours. 2. In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips. Cook, stirring occasionally, until just tender, about 6 to 8 minutes; remove from pan. If necessary add more oil, then add the chicken strips (strips may be lightly seasoned with salt), cook and stir until chicken is done, about 6 to 8 minutes. Return the onion/pepper mixture to the pan and stir in remaining garlic chili sauce and water (2 tablespoons each) and heat through. 3. Meanwhile, rinse avocados. Cut in half. Spoon out pit. Slice avocados or cut into cubes. Toss with lime. 4. Divide chicken, onions and peppers and avocados between tortillas. Sprinkle with cheese; serve. ---------------------------------------------------------------------------
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