In a medium bowl, whisk together Greek yogurt, mayonnaise, chopped shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, minced garlic, and kosher salt. Set aside.

Pat chicken breasts dry, mix garlic powder, kosher salt, and black pepper. Rub over chicken and rest for 10 minutes.

Heat avocado oil in a skillet. Cook chicken for 4-5 minutes each side until golden and cooked through.

Let rest for 5 minutes before shredding.

In the same skillet, add water, sliced jalapeño, and sliced red onion. Sauté for 3-4 minutes.

Shred chicken with forks and mix it back into the skillet with jalapeños and onions. Add chopped cilantro and heat through.

Warm tortillas, layer with shredded lettuce, avocado, chicken mixture, and feta cheese. Drizzle chimichurri sauce on top and serve.