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In a large skillet over medium heat, heat 1 tablespoon of the avocado oil until shimmering but not smoking. Add the chicken and saute until mostly cooked through, about 5 minutes. Sprinkle with the taco seasoning.
Stir in the pepper and onions and continue to cook until the veggies are tender, another 3 to 5 minutes.
Transfer the chicken mixture to a bowl and wipe out the pan with a paper towel. Add another 1/2 tablespoons of the oil and reduce the heat to medium low.
Add one pizza crust to the pan and sprinkle with 1/2 cup of shredded cheese. Take half of the chicken filling and spread evenly over the cheese. Sprinkle with another 1/4 cup of cheese and lay a second pizza crust on top.
Cover the pan and cook until the cheese is melted and the bottom is browned, 2 to 4 minutes. Carefully flip over and cook another 2 minutes. Remove and let cook a few minutes before cutting into slices
Repeat with the remaining crusts, cheese, and filling.