Lightly sprinkle the raw chicken with taco seasoning before putting on grill. Arrange thinner edges away from the heat to prevent burning while the thicker portions cook. Turn at least four times to minimize flare-ups. Remember to season the second side of the chicken while on the grill. Grill breasts over medium heat for approximately 10-12, cutlets for 8-10 minutes, or until the juices run clear.
While chicken is grilling, prepare the pico de gallo.
Place corn in skillet. Turn/stir until kernels are “grilled”/lightly browned on both sides. Prepare tomatoes and onions. Stir grilled corn, tomatoes, onions, and cilantro (if desired) in a bowl.
Prepare avocado. Half, pit, and peel avocado. Cut into small or medium-sized cubes. Place in a separate bowl. Squeeze/pour lime juice over the avocado. This keeps it from browning and gives a hint of lime to the pico.
Carefully mix the avocado into the corn, tomato, and onion mixture. Stir gently so as not to smash the avocado.
Plate the cooked chicken and spoon the avocado pico de gallo over the top. Serve.