In large skillet, heat 1 tbsp. oil over medium-high. Season chicken; add to pan and cook, turning, about 8 minutes. Transfer to plate; shred meat. Add chorizo to skillet; cook until browned and crumbled. Stir in chicken. Divide meat and cheese among tortillas; fold in half. Cook tacos in remaining 3 tbsp. oil over medium until golden, 3 minutes per side. In food processor, chop garlic and cilantro, then blend in avocados, lime juice, lime zest and 1 tbsp. water. Season and serve with tacos.