Preheat the oven to 400 degrees.

Place the butterflied chicken breast between two pieces of parchment paper on the counter, and pound them until they are thin.

Add the egg to a shallow bowl, and whisk well.

Mix together the pork rind crumbs, almond flour, garlic powder, chili powder, paprika, cumin, oregano and salt and pepper to taste, and place on a large plate or shallow bowl.

Dip the chicken into the egg, and the coat in the crumb mixture.

Layer the chicken over the side of a tall springform pan on a baking sheet, or create a similar structure out of aluminium foil to drape it over. You want to create the shape of a chalupa with the cooked chicken.

Bake for 25 minutes, or until cooked through. Let cool.

Add the avocado, sour cream and ranch seasoning to a food processor, and blend until smooth.

When the chicken is warm, but able to be handled, spread some of the ranch avocado cream over the inside of each piece.

Layer shredded lettuce and tomato inside each piece of chicken.

Top with shredded cheese and more sour cream if desired before serving.