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Place a large skillet over medium heat and add 1 tablespoon of oil.
Once hot, season the cubed chicken with salt and pepper and cook until golden brown, remove from the pan and set aside.
Add onion, garlic, bell pepper, salt, pepper, and cook until tender.
In a medium bowl, whisk together the eggs and half and half.
Wipe out the same skillet and place it over medium heat. Add butter and melt it. When butter is just starting to foam, reduce heat to medium-low, and add beaten eggs. Using a rubber spatula, occasionally until soft curds form. Season with salt and pepper to taste.
Assemble: In the center of each tortilla, spread ¼ of the chicken, layer ¼ of the veggies, ¼ of the scrambled eggs, ¼ cup of each cheese, add tomato pieces, spinach, and avocado.
Fold in the two sides and roll up tightly. Serve with hot sauce.