Preheat your oven to 375°F (190°C) and let the chicken sit at room temperature while you prepare the other components.

For the chipotle sauce, mix together the chopped chipotle peppers (and sauce), mayonnaise, lime zest, lime juice, honey, and a hint of salt. Chill in the fridge.

Heat olive oil in a skillet over medium heat. Add sliced red bell peppers and onions, sautéing until softened and caramelized, about 5-7 minutes. Set aside to cool.

In a bowl, combine cabbage, cucumber, diced avocados, lime juice, white vinegar, and chopped cilantro. Fold in the cooled pepper mixture and sprinkle with crumbled queso fresco.

Create a dredging station with bowls for seasoned flour (chipotle powder, garlic powder, cayenne, and salt), beaten eggs with milk, and crushed tortilla chips.

Coat each chicken cutlet in seasoned flour, soak in egg mixture, then press into tortilla crumbs.

In a hot skillet with vegetable oil, fry the chicken for about 2 minutes per side until golden brown.

Transfer fried chicken to a baking sheet and finish in the oven for 10-12 minutes or until it reaches an internal temperature of 165°F (74°C).

Serve each crispy piece of chicken topped with avocado slaw and a drizzle of chipotle sauce.