Marinate chicken breasts in achiote paste, lime juice, and chili powder for 20 minutes
In a bowl, mix masa harina with water to form a smooth dough
Roll dough into thin rounds (6-8 pieces) and cut into wedges for homemade tortilla chips
Heat 2 tablespoons olive oil in a cast iron Dutch oven over medium heat
Sauté garlic, chopped jalapeno, and smoked paprika until fragrant
Add mushrooms, onion, and broth to create a smoky base; simmer 10 minutes
Dry remaining olive oil in the pot until lightly smoking
Toast masa wedges in the hot oil until golden; drain on paper towels
Working over charcoal or fire, layer the following in the Dutch oven: cooked mushroom-onion mixture, toasted chips, shredded Oaxaca cheese, then caramelized garlic-chile glaze
Let cheese melt completely before adding raw chicken pieces
Cover and cook over medium heat until chicken is fully cooked (165°F)
Top with cilantro, avocado slices, and crema just before serving