Toss avocado with lemon juice in a large bowl.

Add chopped tomatoes, drained sweet corn, and torn iceberg lettuce to the bowl.

Gently mix the salad ingredients.

Place 2 tortillas in each serving bowl.

Fill the tortillas with the prepared salad.

Dredge chicken pieces in all-purpose flour, ensuring they are fully coated.

Dip the floured chicken in the beaten egg.

Coat the egg-covered chicken with fine breadcrumbs.

Heat 4 tablespoons of olive oil in a pan over medium heat.

Fry the breaded chicken pieces for about 7 minutes, turning occasionally to ensure even cooking.

Distribute the fried chicken evenly between the salad bowls.

In a small bowl, mix sweet and sour sauce, white wine vinegar, remaining olive oil, and granulated sugar.

Add chopped parsley and cilantro, along with thinly sliced red chili, to the dressing.

Season the dressing to taste.

Drizzle the prepared dressing over the salads.

Garnish the salads with extra parsley leaves.

Serve immediately.