In a small bowl, combine Adobo powder, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper, half of lime juice. Season chicken with powder mixture.
Heat canola oil in a large skillet or pot on high heat over one side of a propane grill. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve chicken in warm tortillas, topped with Pico de Gallo, avocado, cilantro and lime and any other optional sides.