In a medium bowl, stir together mayonnaise, lime juice, and cumin.
Add chicken, celery, red bell pepper, red onion, avocado, cilantro, and pickled jalapenos. Stir well to combine.
Season to taste with salt and pepper.
Heat a nonstick skillet over medium heat. One at a time, spray both sides of a tortilla with cooking spray and heat, flipping half way through, in skillet until soft and pliable and beginning to get brown spots.
Quickly place tortilla over an overturned bowl, use your hands to shape it around the bowl. Let cool.
To serve, place about 1 1/3 cups of chicken salad in each tortilla cup.