Preheat oven to 425 degrees. Line a sheet pan with parchment paper and lightly oil it.
In a large bowl, combine adobo, cumin, paprika, salt, minced garlic and oil.
Place chicken strips in the bowl and gently toss to combine. Then add the peppers, onions and zucchini and mix just until everything is incorporated. (This way, the chicken gets most of the seasoning)
Spread the chicken, onions and peppers onto the sheet pan and bake for 10-15 minutes. Remove from the oven and add the corn. Broil for about 5 minutes or until the chicken is completely cooked through and is golden around the edges. Remove from the oven.
Drizzle the lime juice and orange juice of the chicken and veggies.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with avocado oil and broil 3 minutes or until lightly browned.
Spoon about ½ cup chicken mixture in the center of each tortilla; sprinkle each serving with Mexican blend cheese.
Broil an additional 2 minutes or until cheese melts.
Garnish with cilantro and serve with any additional toppings of your choice.