Season the chicken breasts with ground cumin, salt and pepper. Heat olive oil in a pan and cook chicken until browned on both sides (approx 8-12 minutes). Once cooked through, remove from the heat and set aside. Cut the chicken into 5mm slices.
For the dressing combine Caesar dressing, lime juice, finely chopped coriander and a pinch of cumin.
In a large round serving bowl, layer the cos lettuce from the outside in. Tuck the chicken and avocado slices into the leaves. Top with black beans, corn, cherry tomatoes, coriander leaves, jalapeños (optional) and Tostitos Tortilla Chips (either tuck into leaves or loosely crumble over the top). Drizzle dressing over salad and season with salt and pepper. Serve with lime wedges.