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1
In a small bowl, combine the onion with the lime zest, lime juice and a small pinch of salt; let stand for 15 minutes.
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2
Drain the onion; reserve the onion and lime juice separately.
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3
Meanwhile, sprinkle the chicken with 1/2 tablespoon of the adobo seasoning and arrange in a single layer on a microwave-safe plate.
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4
Microwave the chicken on high power in 2-minute intervals, turning once, until just cooked through, about 7 minutes.
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5
Let cool slightly.
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6
In a wide, shallow bowl, whisk the flour with the cornmeal, paprika and the remaining 2 1/2 tablespoons of adobo seasoning.
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7
In a medium bowl, whisk the egg whites until foamy, about 1 minute.
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8
Dip the chicken pieces in the egg whites, letting the excess drip back into the bowl, then dredge them in the flour mixture; tap off any excess.
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9
In a large saucepan, heat 6 cups of the oil to 400.
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10
Fry the coated chicken pieces in 2 batches until golden brown, about 12 seconds per batch.
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11
Transfer the fried chicken to a paper towellined plate and season with salt and pepper.
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12
In a large bowl, toss the lettuce with the cilantro, tomatoes, jalapeno, the reserved onion, 3 tablespoons of the reserved lime juice and the remaining 2 tablespoons of oil; season with salt and pepper.
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13
Serve the fried chicken with the salad, avocado and lime wedges.
