Chicken Fajita Empanadas

In a small bowl, combine paprika, garlic powder, cumin, oregano, and black pepper to create the fajita seasoning.

In a separate dish, marinate the sliced chicken with lime juice, minced garlic, the fajita seasoning mix, and olive oil. Mix well to coat.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through.

In a small bowl, whisk together cornstarch and water to make a slurry. Pour it over the cooked chicken and stir until a light sauce forms. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced onions and bell peppers. Sauté until tender-crisp, seasoning with a little more of the fajita spice mix.

Return the cooked chicken to the skillet with the vegetables and toss everything together to combine.

Slightly roll out a disc of thawed paratha dough. Place a portion of the chicken and vegetable filling on one half of the dough.

Top the filling with shredded mozzarella cheese. Fold the other half of the dough over the filling to create a half-moon shape.

Press the edges to seal, then crimp or fold the edges to secure the empanada.

To bake, place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake until golden brown. To fry, heat oil in a deep pot and fry the empanadas until golden brown and crispy on both sides.

To make the avocado mayo, combine avocado, mayonnaise, fresh cilantro, and lime juice in a blender or with an immersion blender. Blend until smooth and season with salt to taste.

Garnish the empanadas with fresh cilantro and serve immediately with the avocado mayo.