Preheat oven to broil.
Peel and chop half of the Onion (1) into quarter inch diced pieces, and place into a small bowl.
Finely chop the Garlic (1 clove) and add to bowl.
Remove the stems from the Fresh Cilantro (0.5 ounce) and discard. Roughly chop the leaves and set aside.
Thinly slice the Radish (2) into quarter inch rounds and set aside.
Cut the Tomatillo (2) and Jalapeño Pepper (1) in half and place on a sheet pan lined with foil, along with the remaining half of the onion.
Juice the Lime (1) into a medium bowl, and set aside.
In the same medium bowl as the lime juice, combine Garlic Powder (1/4 teaspoon), Ancho Chili Powder (1 teaspoon), half of the Ground Cumin (1 teaspoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon), along with Olive Oil (1 tablespoon). Stir to combine, set aside.
Pat dry the Skinless Chicken Breast (2) with paper towels. Place the chicken in the bowl with the marinade and toss to coat.
Place the chicken breasts side by side on the opposite side of the sheet pan from the tomatillos, jalapeno, and onion. Place the sheet pan under the broiler and allow to cook for nine minutes until the chicken is cooked through and the jalapeno and tomatillo are charred.
Roughly chop the charred tomatillos and jalapeno and add a quarter of the cilantro, and Salt (1/4 teaspoon) and stir to combine.
Meanwhile, in a medium saucepan over medium heat, add Olive Oil (1 tablespoon).
Once the oil is hot, add garlic and onion mixture. Saute for 2 minutes until fragrant.
Add the Black Beans (1 can) along with their liquid, the remaining cumin, and Salt (1/2 teaspoon).
Once heated through, remove from heat, stir in half of the remaining cilantro, and keep warm for plating.
In a small saute pan over high heat, add the White Corn Tortilla (4) one at a time. Cook on each side for 30 seconds until very hot. Wrap the tortillas in foil and set aside for plating.
Cut the chicken into half inch diced pieces. Place a quarter of the chicken onto each tortilla. Top with tomatillo salsa, radishes, and garnish with remaining cilantro. Place the cumin black beans next to the tortillas.