Heat oven to 425 degrees.
Combine 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp chipotle chili powder, and kosher salt. Rub over two chicken breasts and cook until browned, in 1 T olive oil, about 3 min per side.
Transfer the chicken to foil lined baking sheet and roast about 10 minutes til cooked through.
In a bowl mix:
4 med radishes, sliced
2 scallions, sliced
1 large avocado, peeled and diced
1/4 c pomegranate seeds (I used frozen)
1 T fresh lime juice
Gently toss together and add 1/4 tsp each of salt and pepper.
Fold in 1/2 cup fresh chopped cilantro.
Slice the chicken into 1/4 inch pieces. fill flour tortillas and top with the salsa.
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