Place a piece of parchment paper on a rimmed baking sheet and set it aside.

Preheat your oven to 375°F.

For the chips: Using a 2 1/2-inch jar lid as a guide, drop 1 tbsp of the cheese on the parchment paper and, using your hands, form them into circles. Space the circles about 2 inches apart from each other.

Bake the tortilla chips for about 5 minutes or until each is lightly browned and bubbly. Wait for them to cool down; they will crisp up as they cool.

Remove the chips from the parchment paper and place them on your serving platter.

For the filling, pour 1 1/2 tsp of avocado oil over medium-high heat in a large skillet. Add your bell peppers and sauté for about 3 minutes or until the texture is crisp and tender. When done, transfer to a small bowl.

Combine your chicken, lime juice, cumin, salt, and pepper in a medium-sized bowl.

In a greased baking dish, layer peppers, half of the chicken mixture, half of the cheddar cheese, and continue until done.

Transfer to the oven and bake for 10 minutes or until the cheese has melted.

Transfer your nacho mixture from the baking dish to your nachos serving plate using a spatula.

Use a spoon to garnish your nachos with guacamole, sour cream, sliced jalapenos, finely chopped onion, and lime wedges.