Preheat your oven to 375°F (190°C).

Drizzle olive oil over the two large chicken breasts and rub it evenly on both sides.

Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto the chicken breasts.

Massage the seasoning into the chicken to ensure it's fully coated.

Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil.

Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken is baking, prepare the other ingredients.

Slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until smooth with a few small chunks remaining.

Stir in lime juice to prevent browning and add fresh flavor.

In a separate bowl, mix ranch dressing and sour cream together until smooth.

Once the chicken is done, remove it from the oven and let it rest for a few minutes before shredding into bite-sized pieces.

Warm the flour tortillas in the microwave for 15-20 seconds or on a skillet over low heat.

Spread a generous layer of the ranch and sour cream mixture on each tortilla.

Evenly distribute the shredded chicken over the center of each tortilla, add a spoonful of the mashed avocado mixture, then sprinkle shredded cheddar and mozzarella cheese on top.

Add a handful of shredded lettuce, and scatter diced tomatoes and chopped cilantro evenly over the lettuce.

Fold in the sides of the tortilla and roll it tightly to form a burrito.

If desired, place the burrito seam-side down on a skillet over medium heat to crisp up the edges.