Heat 2 tablespoons of olive oil in a cast iron grill pan over medium heat. Season 1 pound of chicken thighs with taco seasoning and add to the pan. Cook for about 3-4 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let cool slightly before slicing.

Warm the flour tortillas according to package instructions, typically a quick 30 seconds in the microwave or 1-2 minutes in a dry skillet. Keep wrapped to stay warm.

For each tortilla, add a generous portion of sliced chicken, diced avocado, shredded mozzarella cheese, sour cream, ranch dressing, and fresh cilantro if desired.

Fold the tortilla tightly over the filling. Tuck in the sides and continue rolling until all the filling is enclosed.

Return the grill pan to medium-high heat. Add burritos seam-side down and grill for 3-4 minutes on each side until golden and crispy.

Remove burritos from the pan and let rest for a minute. Slice in half for serving and garnish if desired. Enjoy with salsa or guacamole.