Chicken Taco Stack

Preheat the oven to 375 degrees F. Wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Meanwhile, sprinkle the chicken with cumin and salt, if using. Lightly spray a medium nonstick skillet with vegetable oil and place over medium-high heat.

Add the chicken and cook about 3 minutes per side until golden and firm but not dry. Remove and slice into 1/4-inch by 1-1/2-inch pieces. To assemble the taco, place 1 warm flour tortilla on a baking sheet. Top with one third of the sliced chicken, one third of the scallions, one third of the sliced tomato, and one fourth of the cheese. Repeat with 2 more layers and top with a flour tortilla.

Sprinkle the top with the remaining cheese. Cover the stack loosely enough with aluminum foil to allow the top cheese to melt. Bake for 15 to 20 minutes.

To serve, arrange the avocado slices on top of the taco in a fan design. Slice the taco into wedges and serve with salsa, sour cream, and olives on the side.