In a small dish, mix well 1/4 cup olive oil, 1 tablespoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika powder and chili powder along with about a teaspoon of salt and pepper. Reserve 3-4 tablespoons of the mixture for later.
Add the rest of the marinade to a dish with the planted.chicken. Marinate in the fridge for at least 45 minutes, preferably 2-3 hours but no more than 5 hours.
Heat oil in a pan and add corn, toasting lightly until golden brown.
Fry planted.chicken in a pan over medium heat until golden brown. Keep it warm.
Toss the roasted corn with the avocado pieces, spring onions, finely chopped coriander and jalapeño. Add a tablespoon of freshly squeezed lime juice (optional) and mix well. Set aside.
For the sauce: mix everything well and stir until it takes on a smooth consistency.
Heat the tortillas in the oven or a pan.
Fill the warm/roasted tortillas with planted.chicken and a generous spoonful of the corn/avocado mixture, season well with sauce. Season with extra lime juice, coriander and/or feta cheese.