In a medium skillet, heat the avocado oil over medium heat. Once hot, add the onion and half of the minced jalapeño, reserving the rest for the dipping sauce. Sauté until the onions are translucent, about 4 minutes.

Add the garlic, chili powder, kosher salt, and freshly ground black pepper. Stir and toast the spices until fragrant, about one more minute. Remove from the heat.

In a medium bowl, add the chicken, green onions, lime juice, sour cream, barbecue sauce, cheddar, and skillet contents. Stir until well combined. Set aside.

Preheat the oven to 425. Line a baking sheet with parchment paper.

In a medium skillet over medium heat, add about one teaspoon of avocado oil. Once hot, add one of the tortillas. Heat for about 15-30 seconds per side, just enough to make the tortilla pliable. Working quickly, add the tortilla to the baking sheet and spoon about 3 tablespoons of the chicken filling down the middle of the tortilla. Roll tightly into a taquito and place it on the baking sheet, seam side down.

Repeat, adding about one teaspoon of avocado oil to the pan at a time to heat the tortillas, one by one. Arrange all on the baking sheet, seam side down.

Transfer to the oven on the middle rack and bake for about 20-25 minutes, until the taquitos are golden brown on all sides and crisp. Remove from the oven and transfer the taquitos to a paper towel-lined plate, allowing any excess grease to soak up.

While the taquitos are baking, make the BBQ dipping sauce. In a small bowl, add the sour cream, lime juice, barbecue sauce, remaining jalapeño, garlic, salt, and pepper. Stir to combine and set aside in the fridge until ready to serve.

Serve the warm taquitos alongside the dipping sauce. Enjoy!