Prepare all the ingredients. Start by cooking the rice.

In a large skillet, add 2 teaspoons butter and the rice. Stir until the rice is slightly golden, then add 2 cups water and the seasoning packet from the rice box.

Stir well, cover, and cook over medium heat for about 15 minutes until the rice is cooked. Lower the heat, stir the rice again, and add diced white onion.

Slice the chicken breast thinly, then marinate with 3 teaspoons chicken taco seasoning and diced onion for 10 minutes. Sear the chicken in a skillet until lightly browned, then transfer to an air fryer.

Air fry the chicken for about 15 minutes, then cut it into small cubes.

To make Pico de Gallo: Finely chop 1 tomato and 1/2 white onion, add a pinch of salt and pepper, and juice from half a lime. Mix well, then add chopped cilantro.
To make Guacamole: Mash the avocado. Finely chop 1 tomato, 1/2 white onion, and 1 garlic clove, then mix with the avocado. Add a little salt, pepper, lime juice, and chopped cilantro. These two toppings, along with sour cream, are essential for tacos.

Warm the tortillas in a skillet on both sides. Thinly slice the lettuce, red onion, cilantro, and dice the tomato. Arrange each ingredient on a plate. To assemble, lay out a tortilla and add a little of each: chicken, rice, lettuce, tomato, red onion, cilantro, salsa, guacamole, and finally sour cream. Fold the tortilla in half.

Arrange everything on a platter so everyone can roll and enjoy this delicious South American dish.

If you don't have taco seasoning at home, mix: 1 teaspoon ground cumin, 1 teaspoon chili powder, 2 teaspoons bouillon powder, 1 teaspoon garlic powder, 1 teaspoon smoked BBQ seasoning, and 1 tablespoon cornstarch. Mix well and use to marinate beef, chicken, or seafood for the filling.