Make the cassava flour tortillas (note: you can make these a day ahead).
Preheat your grill to medium high heat.
Rub the chicken breast with 1 teaspoon oil, then sprinkle with the garlic, paprika, cumin, salt and pepper. Grill for 4-6 minutes, depending on the thickness and until cooked through.
While the chicken is cooking, heat 1 teaspoon of olive oil in a pan on medium heat. Add the onion and bell pepper and sauté for 3-4 minutes. Then set aside.
Remove the chicken from the grill and let rest for 1-2 minutes on a cutting board, then slice into strips.
To assemble the burritos, place a few strips of chicken in the center of the tortilla, then top with the bell pepper and onion, avocado, verde salsa, sour cream, cheese and cilantro. Roll tightly.
If grilling, place the burrito back on the grill for 1-2 minutes each side. Slice in half, then serve.