Place chicken, seasoning pouch, water, olive oil, and salt in a crock pot, turn heat to low, and cook 4 hours.
When chicken is cooked scoop it onto a plate and shred it using two forks; place back in the crock pot and turn it to warm until ready to serve.
For the salsa, place jalapeno pepper and 1/2 cup fresh cilantro in food processor, and mix until finely chopped.
Transfer to a medium mixing bowl, and add the tomatoes, onions, juice of a lime, and salt. Mix well, and refrigerate until ready to eat.
For the guacamole, mash the flesh of the avocados on a plate with a fork until smooth; add garlic and salt. Place in a small bowl, and refrigerate.
For the yellow rice, place rice, water, bouillon cube, olive oil, salt, turmeric in a medium saucepan and bring to a boil stirring often to break up the bouillon cube.
Once it boils, reduce heat to low, and cook about 15-20 minutes until all the liquid is absorbed. Add 1/3 cup chopped cilantro, and mix well.
To assemble the tacos, place a tortilla on a piece of foil that is a little bigger than the tortilla. Add the yellow rice, chicken, cheese, salsa, and guacamole. Roll up the taco, then roll the foil around it tightly. Cut in half and enjoy!