Warm olive oil in a large skillet over high heat. Add chicken tenders and diced onion, sautéing until the chicken is golden brown and cooked through, about 5 minutes.

Sprinkle chipotle chili powder, smoked paprika, ground cumin, garlic powder, oregano, and kosher salt over the chicken mixture. Stir well and add a splash of water. Allow it to simmer until the sauce thickens, approximately 10 minutes.

In a jar, combine sour cream, lime juice, and any desired herbs. Shake or stir until creamy and well-blended.

Cut a slit in each large tortilla to create a flap. Layer the chicken filling, cooked rice, diced poblano peppers, spicy ranch, and shredded cheese onto each tortilla.

Fold each tortilla into a triangle. In a skillet, drizzle a bit more olive oil over medium heat. Cook each folded wrap for 2-3 minutes on each side, until golden and crisp.

Sprinkle tajin on top of the warm wraps just before serving. Add extra spicy ranch and sliced avocado for garnish, if desired.