Pat the chicken dry and rub it with the smoked paprika, garlic powder, onion powder, cayenne, and salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until the outside is well blackened and the inside reaches 165°F. Remove and let it rest for 5 minutes, then shred or slice it.

While the chicken cooks, place the tomatillos, jalapeño, and garlic in a blender with the chicken broth. Blend until smooth. Pour the remaining tablespoon of oil into the same skillet, add the tomatillo mixture, and simmer for 5 minutes until slightly thickened.

Warm the tortillas briefly in a dry skillet or microwave so they are pliable. Fill each tortilla with blackened chicken, roll them, and place them seam-side down in a baking dish. Pour the tomatillo sauce over the top and sprinkle with Monterey Jack cheese. Bake at 375°F for 15 minutes until the cheese melts.

Remove from the oven and top with sliced avocado and chopped cilantro before serving.