Flatten chicken. Place chicken cutlets one at a time between two sheets of plastic wrap or in a gallon-sized storage bag and, using a meat pounder, rolling pin, heavy skillet, or other shatter-proof kitchen tool, gently pound chicken breasts to an even thickness. Place pounded chicken breasts on a plate and set aside.
Prep breading mix. In a wide bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. In another bowl, whisk together the eggs, lime juice, and honey. In the third bowl, whisk together the panko bread crumbs, plain bread crumbs, chili powder, paprika, cumin, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
Bread the chicken. Make a breading station by placing ingredients left to right in this order: chicken, flour mixture, egg mixture, and bread crumb mixture. Using tongs, kitchen gloves, or one hand (to keep the other dry), dip chicken first into the flour mixture, thoroughly coating both sides. Shake off any additional flour. Next, place floured chicken into eggs, thoroughly coating both sides and letting the extra egg mixture drip back into the bowl. Finally, dip egg-coated chicken into the bread crumbs on both sides, lightly pressing bread crumbs onto the chicken until completely coated.
Chill breaded chicken. Place breaded chicken in an even layer on a lined small cookie sheet, cover with plastic wrap, and refrigerate for at least 30 minutes to set the breading.
Make the dressing. While the chicken is in the fridge, make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, diced chipotle peppers, olive oil, water, minced garlic clove, and salt to make the dressing. Cover with plastic wrap and place in the fridge.
Fry chicken. Pour cooking oil into a 12-inch skillet and heat to 350℉. Carefully place two chicken cutlets, side by side, into the hot oil and cook on each side for 3 minutes or until chicken reaches 165℉. Using tongs, carefully remove the chicken from the hot oil and set it aside on a paper towel-lined plate. Repeat the cooking process with the other two chicken cutlets. Sprinkle the chicken cutlets with salt.
Assemble salad veggies. Line the bottom of a serving platter or large bowl with the mixed greens, or place the greens onto 4 dinner plates or bowls. Sprinkle over the top of the greens the corn and diced red peppers.
Assemble and dress the salad. Cut the chicken horizontally into strips. Place the chicken in the center of the salad. Fill in salad with avocado slices, sprinkle with green onion, and drizzle dressing over the top. Serve immediately.