In the morning, cut chicken breasts into bite-size pieces. Place in a Ziploc bag with 2 tsp olive oil, salt, garlic powder, cumin, and dried oregano. Massage to coat chicken pieces and place in refrigerator until ready to cook.
Preheat oven to 375°.
Spray an 8" square baking dish with nonstick spray. Cut tortillas into squares and arrange in two 3x3 layers on the bottom of the baking dish.
Heat a large cast iron skillet to 350°. Add the remaining 2 tsp olive oil and cook chicken pieces until no longer pink, about 6 – 8 minutes.
Reduce heat to low and add mole sauce and shredded cheese. Stir to combine and heat until hot, about 2 – 3 minutes. Pour over tortillas in baking dish.
Open crescent roll dough and separate into eight triangles. Cut each triangle into three angular pieces. Arrange dough pieces in an abstract overlapping pattern.
Bake for 25 – 30 minutes until the sauce is bubbling and the crescent roll crust is a deep golden brown.
Cut into nine pieces and serve with sour cream, avocado, and hot sauce if desired.
