Cut 3 chicken breasts into 1/4" cubes.
In a bowl, combine chicken cubes with 1 tbsp kosher salt, 2 tsp Mexican chili powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 3 tbsp avocado oil; refrigerate for 1 hour.
Slice 2 yellow, 2 red, and 2 green bell peppers; chop 1 white onion.
Heat 2 tbsp avocado oil in a skillet; add vegetables, 1-2 tbsp butter, and 2 tsp kosher salt; cook for 10-12 minutes; set aside.
In the same skillet, add 2 tbsp oil; cook marinated chicken for 7-8 minutes; set aside.
In a saucepan, melt 2 tbsp butter; add 2 cups milk, 12 oz queso white cheese, 4-6 oz each of jack and pepper jack cheese, 1 can hatch green chilies, and 1 tsp each of kosher salt, chili powder, and black pepper; whisk until smooth.
Lightly oil a griddle and toast flour tortillas on both sides.
Layer optional quesadilla cheese, chicken, and vegetables on each tortilla; fold into tacos.
Cook folded tacos on griddle until crispy.
Serve tacos with Green Chili Queso.