Directions:

1. Line 2 baking sheets with foil.
2. Heat skillet to medium heat. Add oil, onions and garlic. Cook until onions have softened and garlic is aromatic, about 3-4 minutes. Add ground chicken and sauté until chicken is cooked through. Use spatula to break up ground chicken while cooking. Next add spices and tomato sauce. Cook for an additional 3 minutes. Season to taste with salt and pepper. Set aside.
3. Tomatillo salsa: Peel outer husk of tomatillos and discard. Place on prepared baking sheet whole. Peel onion and slice in half. Place whole unpeeled garlic cloves on baking sheet. Cut the top off jalapeno. Place on prepared baking sheet. Broil in oven for 5-7 minutes or until ingredients are slightly charred. Toss all vegetables half way through process to roast evenly on all sides.  Place all roasted vegetables in blender add cilantro, lime juice and olive oil. Blend until smooth. Season with salt and pepper.  Set aside.
4. Pico de Gallo: Combine diced tomatoes, onions, cilantro, lime juice and olive oil in small bowl. Season with salt and pepper to taste. Set aside
5. Heat refried beans in small pot until warm.
6. Place tortilla chips onto prepared baking sheet. Begin to layer with toppings starting with prepared chicken. Top with refried beans and cheese. Broil in oven for 3-4 minutes or until cheese is melted.
7. Remove from oven and top with avocado, tomato salsa, Pico de Gallo, and lettuce. Serve with additional tomato salsa and sour cream. Enjoy!