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PdfAdd the diced chicken to a large bowl with garlic powder, onion powder, paprika, salt, black pepper, and 1 tablespoon avocado oil. Mix until every piece of chicken is evenly coated.
Heat the remaining 2 tablespoons avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove from the heat and stir in buffalo sauce, honey, and chopped cilantro (or parsley). Mix well until everything is coated.
Add all of the sauce ingredients to a blender or food processor. Blend until completely smooth, bright green, and very hard not to taste repeatedly.
Lay a tortilla flat. Sprinkle on a thin layer of mozzarella cheese. Top with 2–3 tablespoons of the buffalo chicken mixture. Add another light sprinkle of mozzarella. Fold the tortilla in half. Repeat until all of the tacos are assembled.
Heat a thin layer of avocado oil in a skillet over medium-low heat. Cook the tacos in batches until golden brown and crispy on both sides, adding more oil as needed.
Serve hot with a generous drizzle of the garlic lime aioli. Top with extra cilantro if desired.