Mix 1.5cups cooked rice with 2 tbsp coriander/cilantro and the juice of half a lime (or to taste). Place to one side.
Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 2 tbsp olive oil and 1 heaped tsp smoked paprika & cumin, 1/2 tsp onion powder, garlic powder, oregano and salt, 1/4 tsp cayenne pepper and a pinch of black pepper.
Heat a pan over high heat and place in breasts. Fry for a few mins until they start the char (some char = authentic flavour) then flip, turn down heat to medium-high and continue frying until cooked through the centre. Remove from pan and rest until needed, then cube into small chunks.
Use a 4.5"/12cm cookie cutter or cut around a similar sized pot, glass or bowl to create 3 mini tortilla circles from your 4 large tortillas (12 mini in total)
In a grease proof muffin tray (or lightly grease yourself) fold each mini tortilla into a hole (see video for reference). Spoon in to each tortilla cup: 1 tbsp refried beans, 1 tbsp rice, cubed chicken then gently push down with the back of a spoon or your hand. Top with cheese (make sure all chicken is covered or it will dry out).
Pop in the oven at 375F/190C for 15-20mins, or until they turn golden and crispy on top. Spoon out to remove from tray, then top with guac, salsa and sour cream.