Mix together the lime juice, cumin and ground coriander, and brush over the chicken. Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes until cooked (no pink juices). Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, 1/2 avocado, and 1/4 can of Mexican tomatoes into a food processor. Blend slightly until all combined, then season. Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again. Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast. Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner! " Well it certainly sounds spicy!!" - Jude