In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, fresh lime juice from 1 lime, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.

Warm the corn tortilla in a small skillet with 1/2 teaspoon avocado oil per tortilla. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.

In each corn tortilla add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a few pieces of fresh cilantro, a dollop of coconut cream, and (if using) a few drops of Frank's Red Hot Sauce. Serve.

In each romaine lettuce boat, add a few strips of chicken, a squeeze of fresh lime, a dollop of coconut cream, fresh cilantro, and (if using) a few drops of Frank's Red Hot Sauce. Serve.