Heat one tablespoon olive oil in an extra large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until onion becomes clear, about eight minutes. Add garlic and cook one more minute. Make space in the middle of the pan and add remaining teaspoon olive oil. Heat briefly and add chicken pieces. Season with one teaspoon cumin, garlic salt, and pepper. Cook three minutes, turning chicken after about 90 seconds. After chicken is no longer pink on the outside, turn heat up to medium high and add tomato wedges and broth. Cover with a lid or baking sheet and cook about six minutes, until chicken is cooked through and tomato is soft.

While meat is cooking, mash avocado and add salsa and sea salt to make guacamole.

Place beans in a microwave safe glass bowl and stir in remaining 1/2 teaspoon cumin and garlic powder. Microwave on high for one minute.

Heat one or two small skillets over medium high heat and heat the tortillas, one at a time, turning after about 30 seconds. Transfer warm, soft tortillas to a serving plate and cover with a towel to keep warm until you are ready to serve them.

Place olives and Greek yogurt in small serving bowls.

Use a slotted spoon to transfer chicken and vegetables to a serving bowl. Allow everyone to build their own tacos using the toppings and condiments available.