In a bowl mix together grapefruit, avocado, vinegar, evoo, chili lime seasoning, and chopped parsley (or cilantro). Set aside
Heat up tortillas (one at a time) in a non stick skillet on both sides until lightly toasted. Place warm tortilla inside a deep bowl, let cool, remove and repeat with remaining tortillas.
Evenly fill each bowl with chopped romaine lettuce, top with grapefruit/grilled chicken mixture and a few sprinkles of shredded cheese. Enjoy!