Season the chicken breasts with salt and coat with the chopped chipotle peppers.

Grill or pan-fry the chicken over medium heat until fully cooked through, about 6-7 minutes per side depending on thickness.

Let the chicken rest for a few minutes, then slice thinly.

Warm the tortillas in a skillet or directly over a gas flame for a few seconds on each side.

Assemble the tacos with slices of chicken, avocado, and fresh cilantro. Serve with lime wedges for squeezing over the tacos.