Prepare the Tomato-Avocado Salsa: In a medium bowl, gently mix the chopped tomatoes, avocado, sliced green onions, lime juice, chopped jalapeno chili, minced garlic, and salt.

Refrigerate the salsa until ready to serve.

Marinate the Chicken: Place the chicken breasts in a shallow dish.

In a small bowl, whisk together the lime juice, vegetable oil, cumin, and salt.

Pour the marinade over the chicken, ensuring it's evenly coated.

Cover the dish and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C).

Spray a 9-inch square baking pan with cooking spray.

Arrange the chicken breasts in the prepared pan, skin side up.

Pour the remaining marinade over the chicken.

Cover the pan with foil and bake for 30 minutes.

Remove the foil and continue baking for 20-30 minutes, or until the chicken is cooked through and the juices run clear when the thickest part is pierced with a fork.

Optionally, brush the chicken with the pan juices occasionally during the last part of baking to keep it moist.

Make Crispy Tortilla Strips: In a 10-inch skillet, heat the vegetable oil over medium-high heat until hot.

Add the tortilla strips to the hot oil and cook for 3-5 minutes, stirring occasionally, until they are crisp and golden brown.

Serve: Top the baked chicken breasts with the chilled tomato-avocado salsa.

Garnish with the crispy tortilla strips and serve immediately.