Combine first five ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor grill pan for 6-7 minutes on each side or pan fry over medium-high heat in a large nonstick skillet, uncovered, 6-7 minutes per side.
Slice chicken breasts on an angle and pile meat on roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment.
To prepare Five Vegetable Slaw Salad: combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.
Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.