Begin by placing the boneless chicken thighs or breasts in a large mixing bowl. Drizzle with olive oil and sprinkle the taco seasoning over the chicken. Toss until well-coated.

Heat a large skillet over medium heat. Once hot, add the seasoned chicken pieces. Cook undisturbed for about 5 minutes, checking for a golden crust before flipping. Cook for an additional 4-5 minutes until the chicken reaches 165°F. Let rest and slice into bite-sized pieces.

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

In a large mixing bowl, combine the chopped red cabbage, black beans, corn, and diced red bell pepper. Fold in the cubed avocado, crumbled cotija cheese, chopped cilantro, and sliced chicken.

Drizzle the vinaigrette over the salad and toss to combine. Serve immediately with tortilla chips or refrigerate for meal prep.