Combine the ground chicken with the salt, pepper, garlic and onion powder, and ground parsley and basil. Gently mix the ground chicken, just enough to incorporate the seasonings.

Lay out the 6 tortillas on a clean surface and add roughly 2.5 oz of raw chicken to each tortilla. Press the chicken down with a fork in a thin even layer in the center of the tortilla. Repeat with all 6 tortillas.

Using a large pan set to medium heat that's lightly greased (alternatively you can do this on a blackstone or a griddle) add the taco meat side down. Allow to cook for about 3 minutes before flipping. The meat should be visibly cooked and lightly crisp. Insert a meat thermometer to check for 165 F.

Add about 2 tbsp of sauce on top of the meat, and about 1 oz of shredded cheese. Reduce the heat to low and add a lid over the pan, covering for 2-3 minutes to allow the cheese to melt. Repeat the process with all of the tortillas.

Serve topped with arugula and pecorino cheese and fold in half into a taco to serve!