Preheat the oven to 425°F (220°C).
In a medium bowl, combine the shredded chicken, Frank’s buffalo sauce, Greek yogurt, sliced green onions, garlic powder, and salt and black pepper to taste; mix until evenly coated.
Wrap the tortillas in a clean towel and microwave on high for 45–60 seconds to make them pliable.
Grease a large baking sheet generously with avocado oil and arrange the warmed tortillas in a single layer.
On each tortilla, sprinkle about 1 tablespoon of shredded cheddar on one half, top with 2 tablespoons of the chicken mixture, then sprinkle another tablespoon of cheddar over the filling.
Fold each tortilla over the filling and gently press to adhere. Lightly brush the outside of each folded tortilla with avocado oil.
Bake the tacos for 18–24 minutes, or until the tortillas are golden-brown and crispy and the cheese is melted.
Serve the crispy buffalo chicken tacos with jalapeño ranch, shredded lettuce, guacamole, pickled red onions, and extra buffalo sauce as desired.
