Spread the chicken fillets on a shallow baking tray lined with parchment paper and bake in a preheated oven at 180°C (fan) for 20–22 minutes.
While the fillets are baking, cut the peppers into thin strips on a cutting board using a sharp knife.
Heat a non-stick pan over high heat and add the olive oil.
Sauté the colorful peppers for 2–3 minutes, until they soften slightly, seasoning with salt and freshly ground pepper.
Deglaze with the white wine, remove the peppers from the pan, and place them in a bowl.
For the avocado spread, place the avocados, yogurt, lime juice, olive oil, finely chopped spring onion, salt, and freshly ground pepper in a small bowl and mix well.
Fill the tacos: first add a bit of avocado spread, then the sautéed peppers, the chicken fillets, and finish with a little more spread on top.
