Step 1: Preheat the oven to 375 degrees F, and place both tortillas on a large baking sheet. (It's okay if they overlap a bit.) Drizzle about 1 teaspoon of olive oil over each tortilla, and use the bottom of a spoon or a pastry brush to spread it around. Sprinkle each one with about ⅛ teaspoon of the chili powder and cumin, and a bit of salt and pepper.
Step 2: While the oven is preheating, coat the bottom of a small sauté pan with the remaining teaspoon of olive oil (and a bit more if necessary to cover the pan). Place the pan over medium-high heat. On a clean, dry surface, sprinkle both sides of the chicken breast with salt and pepper. Place the chicken in the pan once it's hot, and sauté until it's cooked through, about 7 minutes. It should be flipped over in the middle of the cooking process. Remove the chicken from the pan and set it aside to cool.
Step 3: Once the oven is preheated to 375 degrees F, place the baking sheet inside and bake until the tortillas bubble up a bit and are beginning to crisp, about 5 minutes.
Step 4: Drizzle about 2 tablespoons of the enchilada sauce over one of the tortillas. Use the back of a teaspoon to spread it around, and then sprinkle about ¼ cup of the cheese on top.
Step 5: Thinly slice the cooked chicken, and add it to the pizza in a single layer on top of the cheese. Drizzle the chicken with another 2 tablespoons of the enchilada sauce.
Step 6: Sprinkle with another ¼ cup of the cheese.
Step 7: Place the second tortilla on top.
Step 8: Evenly drizzle and then spread the remaining enchilada sauce on top, followed by the remaining cheese, onion, red pepper, and olives. 
Step 9: Place the baking sheet back in the oven and bake just long enough to warm the ingredients and melt the cheese, about 5 minutes.
Step 10: Add the avocado slices and cilantro, and then sprinkle the entire pizza with the lime juice. Cut into 8 slices and serve.
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