For chickpea filling: Heat olive oil in a medium saute pan over medium heat. Add chickpeas and season with chili powder, cumin, paprika, garlic powder and salt. Mix to evenly combine. Cook for 10 minutes or until chickpeas are golden brown and crispy.
For cabbage slaw: Mix cabbage, carrot and cilantro in a medium bowl. Add jalapeno, garlic, salt and lime juice and toss to combine. Add more jalapeno, salt or lime juice to taste.
Combine all ingredients for cilantro lime sauce in a small bowl.
Lay warmed tortillas on a flat work surface. Layer with seasoned chickpeas, cabbage slaw and cilantro lime sauce. Top with sliced avocado and cilantro. Enjoy immediately.