Season the chicken with the cumin, paprika, coriander, salt and pepper. In a large skillet, drizzle in enough EVOO to just cover the bottom and heat over medium-high heat. Add the chicken and cook through, 7-8 minutes. Transfer to a plate; reserve the skillet.
In a food processor, puree the shallot, garlic, chipotle in adobo, vinegar and brown sugar. With the machine on, stream in 1/3 cup EVOO. In the reserved skillet, simmer the sauce for 1 minute.
In a large bowl, place the lettuce and onion. Add the avocado and dress with the lime juice. Top with the tomatoes, cilantro (or parsley) and chips. Pour in the warm dressing and toss. To serve, top the salad with the chicken.