Preheat oven to 375°F.
With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve.
In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine.
In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine.
Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro. Yum-O!