In a bowl, combine diced tomatoes, avocado, fresh coriander, and lime juice.

Season with salt and pepper.

Cover and refrigerate until needed.

In a bowl, mix panko breadcrumbs, smoky chipotle seasoning, and finely grated lime rind.

Season with salt and pepper.

Whisk eggs in a separate shallow bowl.

Place flour in another bowl.

Toss chicken in flour, then dip in egg, and coat evenly with the breadcrumb mixture.

Place on a plate.

Air Fry Chicken and Corn:

Preheat the air fryer to 180°C.

Place chicken and corn on racks in the air fryer.

Cook at 180°C for 12 minutes.

Remove corn.

Continue cooking chicken for an additional 5 to 8 minutes or until golden and cooked through.

Transfer to a plate.

Place taco shells upside-down on racks in the air fryer.

Cook at 180°C for 1 minute or until heated through.

Assemble Tacos: Divide salad leaves among taco shells.

Top with air-fried chipotle chicken.

Add a dollop of Greek-style yogurt and the prepared salsa.

Accompany the tacos with the cooked corn and lime cheeks on the side.