Cut the chicken onto strips and toss in a bowl with chilli powder, paprika, onion powder and seasoning.
Heat the oil in a large frying pan or wok and stir fry the chicken for 7 – 8 minutes until it is golden. Drain well and keep warm.
In another bowl, mix the onion, sweetcorn and coriander and add the salad leaves. Toss the avocados and warm chicken into the salad, along with the tortilla chips.
Serve immediately with soured cream.