Combine chicken thighs with all the spices, 1½ tablespoons neutral oil, and lime juice. Toss until well-coated. Marinate for 30 minutes or up to 2 hours.

Preheat the oven to 425ºF.

Grease a baking sheet with 2 teaspoons of neutral oil. Arrange the chicken thighs in an even layer. Transfer to the preheated oven for 30 minutes. If you like, broil the tops of the chicken thighs for 2–3 minutes after they reach 165ºF.

Once the chicken reaches 165ºF, remove it from the oven. Once cool enough to handle, roughly chop the chicken into bite-sized cubes.

Meanwhile, combine black beans, corn, chili powder, garlic powder, salt, and a pinch of cayenne with 2 teaspoons of neutral oil on a second baking sheet. Toss to coat evenly. Transfer to oven during the last 15 minutes of the chicken baking. Remove from the oven and let stand for 5–10 minutes.

Combine chopped lettuce, cucumber slices, radishes, and cilantro in a large bowl.

Add the diced avocado and halved cherry tomatoes. Squeeze the lime juice over the avocado and sprinkle a pinch of salt over the avocado and tomatoes.

Combine all the ingredients for the dressing in a bowl. Whisk until smooth. Add more water if the dressing needs to be thinner.

Pour the beans and corn over the salad. Add the chopped chicken. Pour the dressing on top and toss to coat.

Before serving, add the crushed tortilla chips and toss gently just to combine.

Divide the chicken tortilla salad between bowls and enjoy!