Place the avocado, Greek yoghurt, coriander, lime juice, minced garlic, salt and water in a food processor or blender. Blend until smooth. Set aside.
Place the avocado, red onion, coriander, salt and lime juice in a small bowl, mash to your desired consistency.
Heat the olive oil in a large, heavy based skillet over medium-high heat.
Add the onion and garlic, cook, stirring for 1-2 minutes until fragrant.
Add the chicken and cook for 3-5 minutes until browned.
Stir through the paprika, cumin, onion powder, garlic powder, oregano and salt.
Add the tomato paste, cook, stirring for 30 seconds before adding the water.
Cover and reduce the heat to the lowest setting, cook for 15 minutes. Once cooked, shred the chicken using two forks.
Preheat the oven to grill.
Place the corn chips in a large, oven-safe dish. Top with the chicken mixture and sprinkle with cheese.
Grill for 2-3 minutes until the cheese is melted and the corn chips are golden.
Top with the avocado cream, guacamole, diced avocado, diced tomato and jalapenos.
Servings 0