In a large bowl, mix together the chicken, diced avocados, chopped cilantro, diced red onion and combine together. Season with the pepper, cumin powder, salt and the remaining ingredients. Add the shredded cheese, mayonnaise, sour cream and salsa verde. Season with extra salt and pepper as needed. If you like a little spice, season with cayenne pepper as desired. Warm the tortillas slightly so they are easy to fold. Place a 1/3-1/2 cup of the mixture into the center of a tortilla. Spread the mixture out into the center of the tortilla. Roll the tortilla up tightly and place on a greased cookie sheet or baking stone. Bake at 425 until the tops of the tortilla are nice and crispy, the chicken mixture is warmed through and the tops are golden brown. Remove from the oven and serve with the dipping sauce. For the sauce: puree all of the dressing ingredients until smooth. Keep in fridge until ready to serve.