In a medium bowl, combine the chicken with extra-virgin olive oil and taco seasoning. Heat a skillet over medium-high heat, then add the seasoned chicken. Cook undisturbed for about 5 minutes until golden brown, then flip and cook for an additional 4 to 5 minutes until no longer pink. Allow to cool slightly before slicing.

In a blender, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, and garlic clove. Add oregano, cumin, kosher salt, and black pepper. Blend until smooth, adjust seasoning as needed.

In a large bowl, add red cabbage, black beans, fire-roasted corn, red bell pepper, avocado, Cotija cheese, and cilantro. Once chicken is cool, cut into bite-sized pieces and gently fold into the salad.

Drizzle the vinaigrette over the salad, tossing gently to coat. Serve with tortilla chips.