In a small bowl, mix together the salt, pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Reserve 1 teaspoon of the mixture and add to a medium mixing bowl.

Pat the chicken dry with paper towels. Season with the remaining spice blend, ensuring all sides are evenly coated.

Heat a large skillet over medium heat. Add the avocado oil. Once hot, add the tenders in a single layer. Cook undisturbed on one side for 3 minutes, then flip and cook the other side for an additional 2-3 minutes until golden brown.

Turn the heat down to low and continue cooking, flipping the tenders occasionally, until they are cooked through (registering 165 Fahrenheit) and slightly charred. Transfer to a cutting board and let rest for at least 5 minutes before cutting.

In the medium bowl with the reserved spice rub, add the cabbage, red onion, cilantro, Southwest dressing, and lime juice. Toss to combine and adjust seasoning as needed.

After the chicken has rested, slice the tenders into bite-sized pieces.

Warm the tortillas until pliable. Spread Southwest dressing across the surface of each tortilla. Add a scoop of slaw, sliced chicken, avocado slices, 1/4 cup goat cheese, and a handful of crunched tortilla chips.

Roll each wrap tightly, then slice on a diagonal into two halves.