Place the Chicken Breast (1.5 pound), Garlic Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Salt (to taste), Ground Black Pepper (to taste), and Buffalo Sauce (1/2 cup) in the Instant Pot or Slow Cooker. Cover with a lid, set to high pressure, and cook for 20 minutes.
Then slow-release pressure for 5-10 minutes. If using a Slow Cooker then set to high heat for 3-4 hours. Remove the lid and shred chicken with two forks.
Combine the Avocado (1/2), Yogurt (1/4 cup), Fresh Cilantro (1/4 cup), Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste) in a food processor and pulse until smooth.
Fill a Small Corn Tortilla (to taste) with buffalo chicken, top with sauce, Coleslaw Mix (to taste), Jalapeño Pepper (to taste), Fresh Cilantro (to taste), and serve. Enjoy!