Mix the 2 cups flour, 1 tsp baking powder, and ½ tsp salt in a large bowl. Add the 2 tbsp yogurt, 1 tbsp vegetable oil, and ¾ cup warm water gradually, stirring until a dough forms. Knead for 3 minutes until smooth, cover, and rest for 20 minutes.

Set up a breading station: mix the ½ cup dredging flour with 1 tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, and the remaining ½ tsp salt in one bowl; the 2 beaten eggs in a second bowl; and the 1 cup panko in a third. Dredge each chicken breast in the seasoned flour, then egg, then press firmly into the panko.

Heat 2 inches of vegetable oil to 350°F (175°C) in a deep skillet. Fry the chicken for 5 to 6 minutes per side until golden and cooked to an internal temperature of 165°F (74°C). Transfer to a wire rack.

Divide the dough into 4 pieces and roll each into a 7-inch oval, ¼ inch thick. Fry each oval in the same oil at 350°F (175°C) for 1 minute per side until golden and puffed. Drain on a wire rack.

Slice the chicken into ½-inch strips. Spread 2 tbsp sour cream on each shell, then top with ¼ cup lettuce, diced tomato, ¼ cup shredded cheese, and the chicken strips. Serve immediately on a board or flat plate.