Preheat the oven to 400°F (200°C). In a large skillet, heat the avocado oil over medium heat. Add diced onion and minced garlic; sauté for 3-4 minutes until softened.

Add ground chicken to the skillet, breaking it apart. Cook for 5-7 minutes until no longer pink.

Stir in paprika, cumin, sea salt, black pepper, and chipotle pepper. Cook for another 2 minutes.

Remove from heat and mix in enchilada sauce until well combined.

Wrap corn tortillas in a damp kitchen towel and microwave for 30 seconds.

Spoon in 2-3 tablespoons of chicken filling into each tortilla, sprinkle cheese, and fold.

Arrange on a baking sheet, cover with another sheet for crispiness, and bake for 18 minutes. Broil for 2-3 minutes until golden.

Let cool for a minute, serve warm with dipping sauce.