Mix together the paprika, garlic powder, chili powder and cumin in a small bowl.

Season both sides of the chicken with the spice blend.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil begins to shimmer, add the chicken and cook for about 5-7 minutes per side until the internal temperature registers 165°F on an instant-read thermometer. Let the chicken rest for 5 minutes, and then slice into thin strips. Set aside.

In a large mixing bowl, add the flour, baking powder, salt, and shortening. Mix well.

Add the milk and mix until a dough ball is formed.

Turn the dough out onto a floured surface and use a rolling pin to roll it until flat and smooth. Form the dough back into a ball.

Divide the dough in half and then divide again until you have 8 equal pieces. Roll each piece into a ball and use the rolling pin to roll each piece into a 4” circle.

Add oil to a separate large skillet and heat it to 350°F.

Use a fork to generously poke holes all over the chalupa shell to prevent it from becoming too puffy.

Flip the chalupa to the other side and fry for 30 seconds. Flip again and fry for an additional 15 seconds on each side. Remove the chalupa from the oil and place it on a paper towel-lined plate. Repeat with the remaining chalupas.

Top each chalupa shell with chicken, sour cream, lettuce, and tomatoes.

Add some shredded cheese to the inside of each shell.

Garnish with cilantro and serve with diced avocado and your favorite hot sauce.