In a mixing bowl, combine the boneless, skinless chicken thighs or breasts with extra-virgin olive oil and taco seasoning. Toss the chicken thoroughly to ensure it's well-coated and let sit for a few minutes.

Heat a skillet over medium heat and add the seasoned chicken. Cook for approximately 5 minutes without touching it, then flip and cook for another 4-5 minutes until fully cooked.

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

In a large bowl, mix together red cabbage, drained black beans, thawed corn, diced bell pepper, and chopped cilantro. Gently fold in the cubed avocado just before serving.

Chop the cooled chicken into bite-sized pieces and add it to the salad mixture. Drizzle with vinaigrette and toss until well combined. Serve topped with cotija cheese and optional tortilla chips.