Making the salsa - combine tomato, avocado, coriander, and lime juice in a medium bowl, and season with salt and pepper. Refrigerate until needed.
In the meantime combine breadcrumbs, seasoning, and lime rind in a small bowl. Season with salt and pepper.
Whisk eggs in a separate shallow bowl, and place the flour in another bowl.
Toss the chicken in the flour, then dip in eggs.
Toss in breadcrumbs mixture to coat evenly, and place on a plate.
Spray chicken and corn with oil.
Place the chicken and corn on air fryer racks.
Cook in the air fryer for 180°C (356°F) for 12 minutes, and remove the corn.
Cook the chicken for a further 8 minutes or until golden browns and cooked through. Transfer to a plate.
Place taco shells, upside-down on an air fryer rack, and cook at 180°C (356°F) for 1 minute or until heated.
Divide salad leaves among taco shells, and top with chicken, yogurt, and salsa.
Serve with corn and lime cheeks.
