Set up your breading station in three shallow bowls. The first dish should have flour with salt and pepper, the second beaten eggs, and the third breadcrumbs with paprika, garlic powder, and onion powder.
You should first coat each chicken strip in flour, then dip it in the eggs that have been beaten, and finally coat it in the breadcrumb mixture, pressing it lightly to ensure that it sticks.
Heat vegetable oil in a large skillet on medium-high. Fry the breaded chicken strips for 4-5 minutes per side until golden brown and cooked through. Drain oil on paper towels.
In a separate skillet or microwave, heat tortillas. Add chicken pieces to each tortilla and top with shredded lettuce, chopped tomatoes, sliced avocado, shredded cheese, salsa, sour cream, and cilantro. Serve with lime wedges for squeezing.