Heat grill. Season the chicken with the chili powder and ¾ tsp. salt. Grill the chicken, turning once, until the chicken is cooked through about 10 minutes.
Transfer the chicken to a plate to cool slightly. Cut chicken into cubes and top the tortillas with the chicken, mashed avocado and jalapeño slices.
Garnish with lime wedges and pomegranate.
Chicken isn’t even on the ingredient list. Wut.
