In a large bowl, combine the boneless, skinless chicken thighs or breasts with extra-virgin olive oil and taco seasoning. Toss until evenly coated.

Heat a skillet over medium heat and add the seasoned chicken. Cook undisturbed for 5 minutes, then flip and cook for an additional 4-5 minutes until fully cooked. Let it cool slightly before slicing.

While the chicken cools, prepare the dressing by blending avocado oil, red wine vinegar, honey, chipotle chili pepper, minced garlic, dried oregano, ground cumin, kosher salt, and black pepper until smooth.

In a large mixing bowl, combine chopped red cabbage, drained black beans, thawed fire-roasted corn, diced red bell pepper, cubed avocado, sliced chicken pieces, and crumbled cotija cheese. Toss gently.

Pour the prepared chipotle vinaigrette over the salad mixture and toss gently to coat all ingredients. Serve immediately or store the dressing separately for meal prep.