Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add ground chicken and cook for 8 to 10 minutes, breaking it apart until fully browned. Add taco seasoning packet and 2/3 cup water. Stir and cook another 4 to 5 minutes until liquid evaporates and chicken is fully coated. Remove from heat.

Heat a dry non-stick skillet over medium-high heat. Warm each corn tortilla for 15 to 20 seconds per side until soft and pliable. Stack on a plate and cover immediately with foil to keep warm. Do not skip this step or tortillas will crack when folded.

Pour the remaining 2 tablespoons of olive oil into a shallow bowl. Dip each warm tortilla so both sides get an even, light coating. Alternatively, use cooking spray for a quicker option.

Spoon a portion of the seasoned chicken onto one half of each oiled tortilla. Add a generous amount of shredded pepper jack cheese on top. Do not overstuff. Fold each tortilla in half over the filling and press gently. Arrange in a single layer on the prepared baking sheet.

Bake for 6 to 8 minutes, then carefully flip each taco using tongs. Bake another 6 to 8 minutes until both sides are golden brown and cheese is melted and beginning to crisp at the edges.

While tacos bake, combine avocado, cilantro, Greek yogurt, water, garlic, sea salt, jalapeño, and lime juice in a blender or food processor. Blend until fully smooth. Adjust salt and lime to taste. Serve alongside the hot crispy tacos.