Prepare the chicken: Butterfly each chicken breast by slicing horizontally, stopping about 1/2 inch from the other side. Open them like a book. Place between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness.

Create the spice rub: In a small bowl, combine adobo seasoning, cumin, smoked paprika, garlic powder, salt, and pepper. Sprinkle this mixture evenly over both sides of the flattened chicken breasts.

Prepare the filling: In another bowl, mix the diced red bell pepper, diced jalapeño, chopped cilantro, and shredded Monterey Jack cheese. Stir to combine.

Assemble the pinwheels: Evenly distribute the vegetable and cheese filling over one half of each chicken breast. Tightly roll each chicken breast from the wider end towards the tapered end. Secure the rolls with toothpicks.

Preheat your air fryer to 193 °C (190 °C).

Coat the pinwheels: Brush the outside of each chicken roll-up lightly with olive oil. You can also roll them gently in a bit of the spice rub again if desired.

Air fry the chicken: Place the chicken pinwheels in the air fryer basket, ensuring they are not overcrowded. Cook for 14-18 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 74 °C (74 °C).

Make the lime crema: While the chicken cooks, whisk together the lime juice, sour cream (or Greek yogurt), and mashed avocado (if using) in a small bowl. Season with a pinch of salt.

Serve: Remove toothpicks from the chicken pinwheels before slicing. Serve hot, drizzled with the zesty lime crema.