In a bowl, combine the drained chickpeas with olive oil, cumin, paprika, salt, and pepper; toss until well coated.

Heat a skillet over medium heat and sauté the seasoned chickpeas for about 5-7 minutes until heated through and slightly crispy.

While the chickpeas cook, scoop out the avocados into a bowl and mash lightly with lime juice, salt, and chopped cilantro.

Warm tortillas in a separate skillet for about 30 seconds on each side until pliable.

Spread mashed avocado onto each tortilla, top with sautéed chickpeas, and add extra cilantro if desired.

Serve immediately with salsa or hot sauce for an extra kick.