Pat dry chicken thighs or breasts. Combine with olive oil and taco seasoning. Heat skillet over medium-high, add chicken. Cook for 5 minutes until golden, flip, and cook for another 4-5 minutes until cooked through. Set aside to cool slightly, then slice.

In a blender, combine avocado oil, red wine vinegar, honey, chipotle chili pepper, minced garlic, dried oregano, and ground cumin. Blend until smooth, seasoning with salt and pepper to taste.

In a large salad bowl, layer shredded cabbage, black beans, frozen corn, diced bell pepper, and cubed avocado. Top with crumbled Cotija cheese and cilantro.

Drizzle vinaigrette over salad and gently toss all ingredients until well coated. Add tortilla chips for crunch if desired.

Serve immediately or store in the fridge for meal prep, keeping avocado separate until serving.