- In a large skillet, heat the olive oil over medium heat. 
- Once the oil is shimmering, add the ground chicken. Season with cumin, paprika, salt, and pepper. 
- Cook the chicken thoroughly until it turns white, breaking it into smaller chunks. 
- While the chicken cooks, spread the tortilla chips on a large baking tray in a single layer. 
- Sprinkle half of the shredded cheese over the tortilla chips. 
- Once the chicken is cooked, spread it over the chips and cheese layer. 
- Sprinkle on the black beans, diced red bell peppers, and remaining cheese. 
- Place the tray in the preheated oven and bake for 15 minutes, or until the cheese is bubbly and slightly golden. 
- While the nachos bake, mix the Greek yogurt with a little water to create a drizzle-like consistency. 
- Once baked, remove the nachos from the oven. Drizzle with the Greek yogurt mixture. 
- Top with sliced jalapeños, avocado slices, and a generous amount of salsa.