Preheat oven to 400F. Place the chicken on a parchment lined baking sheet and drizzle with olive oil and spices. Roast for 50- 60 minutes or until an instant read thermometer registers at 165F.
While the chicken is roasting, make the pico de gallo and mashed avocado and set aside.
When the chicken is done, remove from the oven and set aside until cool enough to handle. Remove the skin and shred with (gloved!) hands or two forks.
Top the chips with pulled chicken, avocado, pico, truffle mayo and bbq sauce.
