In a large bowl toss together cabbage, jicama, and green onion. Set aside.
Using a mini food processor or blender puree together avocado, sour cream, mayonnaise, lime juice, lime zest, onion powder, salt and pepper until smooth. Add cilantro and pulse until cilantro is coarsely chopped and combined.
Combine shredded cabbage mixture with just enough dressing to coat the salad well. Serve immediately.
Add dressing to salad just before serving to maintain optimum freshness and crunch. Save any additional dressing to drizzle over tacos or spread on your favourite sandwich or hamburger.
Layer the chicken breast between sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
In a small bowl combine oil, spices, adobo sauce and lime juice. Finely chop canned chipotle pepper and add to spice mixture. Stir mixture to create a paste and rub onto both sides of the chicken breasts. Cover, refrigerate until ready to use. Can be done up to 6 hours ahead.
When ready to assemble tacos, heat grill to medium high and cook chicken breast for 6-8 minutes per side, depending on how thin you pounded them. Remove from grill, cover with tin foil and allow to rest for 5 minutes before slicing.
Cut avocados in half and remove the stone. Scoop out flesh into a food processor, mini chopper or blender. Add all remaining ingredients except cilantro and blend until desired consistency. Stir in chopped cilantro, adjust salt seasoning as desired.