1. Add all the yoghurt ingredients to a blender and blitz to combine. Set aside.
2. Combine the chicken and olive oil in a bowl with the mixed spices and garlic. Set aside to marinade for as long as you can in the fridge (up to 6 hours) or if time-poor,this is more than OK to dump in bowl,turn to coat,and cook immediately.
3. Pop the beans,tomatoes,chipotle in adobo,oregano and brown sugar into a saucepan and simmer over low heat. Let this cook down for about 15 minutes while you prepare the other elements. If you are concerned about the chilli heat level,add the chopped chipotle slowly and taste as you go.
4. When ready to assemble,preheat the oven to 160C fan-forced (180C conventional). Line a large baking tray with baking paper.
5. Spread the corn chips across the baking tray. Sprinkle over the cheese and pop in the oven for 15 minutes or until the cheese has melted.
6. Meanwhile,turn a BBQ to medium-hot. Add the chicken and grill for 3 minutes on each side or until cooked to your liking. Slice and set aside.
7. Remove the tray and quickly scoop over the beans,sliced chicken,radishes and herbs. Drizzle over the yoghurt,top with sliced jalapeno,squeeze with lime and serve with the avocado.
If you like this recipe,try Katrina'sbeef taco rice traybake with spicy avocado dressing.