In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle and cayenne powders. Whisk until combined and set aside.

Season both sides of the chicken cutlets with salt and taco seasoning. Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.

In a large bowl, combine the romaine lettuce, most of the diced tomatoes, most of the diced red onion, and most of the chopped cilantro. Add ¾ of the dressing to the bowl and gently toss the salad to combine.

Transfer the salad to a serving plate. Top the salad with the sliced chicken, and place the sliced avocado on the sides of the chicken. Sprinkle the remaining diced tomato, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.

Cut small white corn tortillas into strips. Fry the tortilla strips in 350°F/180°C oil for about a minute or less. Drain the tortilla strips on kitchen towels. Season with salt while still hot.

Just before serving, top the salad with the crispy tortilla strips.