Thoroughly rinse and drain jackfruit. The pieces come in chunks or triangle shapes. Slice the chunks thinly and try to get some of the core (the tougher center section) in each cut--we don’t want a piece that is ONLY core. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
Heat a large skillet over medium heat. Once hot, add oil and cumin seeds. Once the seeds begin to sizzle add the onion, garlic, tomatoes and chilies if using. Sauté for 4-5 minutes or until onions are golden brown and softened.
Add jackfruit, salt, paprika, cumin, oregano, black pepper and agave (starting with 1 tsp and tasting for the right balance), and water/bouillon mixture. Stir to coat and reduce heat to low - medium. Cover and cook for about 20 minutes, stirring occasionally.
Once the jackfruit has been properly simmered--it will begin to naturally fall apart/shred (very similar to meat!), taste and adjust flavor as needed, adding more paprika or cumin for smokiness, chili powder for heat, agave for sweetness, salt for depth of flavor, or lime for acidity.
Turn up the heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat and spread thinly on an airfryer basket. Place in a 425 degree F airfryer and cook for 10 minutes (or until browned), stirring halfway through. Alternatively, if you don't have an airfryer, spread thinly on a baking sheet lined in foil. Place in a 500 degree F oven (or under the broiler) for 2-3 minutes to crisp up. Watch the oven closely so the jackfruit does not burn.
Serve on torillas and garnish with raw onion, avocado slices, cilantro, quick pickles and sauces of your choice [salsa verde is great!]