Step 1: Marinate the Chicken

1. In a Ziplock bag, combine half of the lime juice with the canola oil, minced jalapeno, honey, salt, chili powder, paprika, onion powder, garlic powder, cumin, coriander, cayenne pepper (if using), and black pepper.
2. Close the bag and gently shake to mix the ingredients.
3. Open the bag, add the chicken breasts, seal it again, and toss to coat the chicken evenly.
4. Refrigerate for up to 24 hours, or let it sit at room temperature for at least 30 minutes before cooking.

Step 2: Cook the Chicken

You can choose between two cooking methods: stovetop or grill.

Stovetop Method:

1. Heat a large non-stick skillet over medium-high heat.
2. Once the oil is hot, add the marinated chicken and cook for about 5 minutes, or until browned on one side.
3. Flip the chicken, reduce the heat to medium, and cook for an additional 5-8 minutes, or until the internal temperature reaches 160°F (71°C).
4. Transfer the chicken to a cutting board, cover with aluminum foil, and let it rest for 5 minutes before slicing.

Grill Method:

1. Preheat the grill to medium heat (about 400°F or 204°C) and grease the grates.
2. Place the marinated chicken on the grill and cook undisturbed for 5-7 minutes per side, or until the internal temperature reaches 160°F (71°C).
3. Transfer the chicken to a cutting board, cover with aluminum foil, and let it rest for 5 minutes before slicing.

Step 3: Prepare the Filling

1. In a large non-stick skillet over medium heat, add olive oil.
2. Once hot, add the chopped red onion and sauté until translucent.
3. Add the frozen corn and cook for about 5 minutes, then stir in the rinsed black beans.
4. Season with salt and pepper, cooking for an additional 3 minutes to keep warm.

Step 4: Assemble the Tacos

1. Take soft taco-sized flour tortillas and fill them with sliced chicken and the prepared filling.
2. Garnish with fresh cilantro, avocado chunks, and avocado dressing, if desired.
3. Serve with lime wedges for an extra burst of flavor.