Begin by preheating the oven to 425 degrees F.
In a large saute pan, heat 2 Tbsp avocado oil over medium high heat.
Add the ground chicken and cook completely.
Add the onion, bell pepper, green chilis and chipotle peppers.
Season the chicken & veggie mix with cumin, chili pepper, salt and pepper.
Add the chicken stock and reduce until thickened, about 8-10 minutes.
Remove the chicken & veggie mixture from the heat. Add chopped cilantro and set aside.
Heat the corn tortillas in the microwave for 20-25 seconds so they are pliable for rolling.
Drizzle 1/2 tsp onto one side of the corn tortilla. Flip over and add 1-2 Tbsp chicken & veggie mixture onto the non-oiled side. Sprinkle with Mexican cheese and roll into a taquito. Place seam-side down on a baking sheet.
Repeat with remaining tortillas.
Bake the taquitos in the pre-heated oven for 8-10 minutes. Flip the tortillas over and bake seam-side up for an additional 5 minutes.
While the tortillas are baking, combine the sour cream, lime juice, avocado, pickled jalapeños, cilantro and sprinkle of salt & pepper to a food processor. Blend until smooth.
Plate up the taquitos and drizzle with the avocado crema! YUM!