In a medium bowl, combine the chicken strips/cutlets with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss until the chicken is evenly coated. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

Heat the remaining 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-5 minutes per side, or until cooked through and slightly charred. Remove from heat and set aside.

In a separate bowl, mash the ripe avocados with a fork. Stir in the lime juice, chopped cilantro, and salt until well combined and creamy. Taste and adjust seasoning as needed.

Preheat your oven or a clean skillet to medium heat. Slice the bolillo rolls horizontally. If desired, lightly toast the cut sides of the rolls in the oven or skillet for 2-3 minutes until golden and slightly crisp.

Spread a generous layer of warm refried beans on the bottom half of each toasted bolillo roll. Top with a portion of the shredded Monterey Jack or Oaxaca cheese.

Place the skillet with the buns (cheese side up) back on low heat or in the oven for 1-2 minutes, just until the cheese is melted and gooey.

On top of the melted cheese, layer a generous amount of the spicy cooked chicken. Follow with slices of tomato, thinly sliced (or pickled) red onion, and shredded lettuce.

Spread a thick layer of the creamy avocado spread on the top half of each bolillo roll. If using, add jalapeño slices and a sprinkle of crumbled Cotija cheese.

Carefully place the top half of the bun onto the bottom half, pressing down gently. Serve immediately and enjoy your flavorful Mexican torta!