Season and Cook Chicken: Place chicken in a large bowl and add extra-virgin olive oil and taco seasoning. Toss well to coat. Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through. Transfer to a plate and allow to slightly cool.

Prepare Chipotle Vinaigrette: Combine all dressing ingredients in a blender or immersion blender cup. Blend until smooth.

Assemble Salad: To a large bowl, combine cabbage, black beans, corn, bell pepper, avocado, crumbled cheese, and cilantro. Cut chicken into small pieces and add to bowl. Add dressing and toss well to combine. Serve with crumbled tortilla chips overtop, or use chips to scoop up bites of salad (optional).