Smoky, spicy chipotles in adobo add a pleasant bit of spice to these tacos, while a crunchy radish salad will add a bright, textural element.
Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.