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1
In a bowl combine the chicken strips with the lime juice, olive oil, honey, chili sauce, and garlic, mix well.
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2
Cover and refrigerate at least 15 minutes but not longer than 8 hours.
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3
Heat an iron grill pan over medium high heat until very hot.
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4
Grill the tomatoes, chilies, and the corn until they are lightly charred.
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5
Chop the tomatoes.
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6
Seed, stem and cut the chilies into 1-inch long strips.
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7
Remove the corn kernels from the cob with a knife.
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8
In a 10-inch skillet or saute pan over medium heat, heat the cooking oil until a tortilla strip bubbles around the edges when added.
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9
Cook a few strips at a time, when golden, transfer to paper towels and drain.
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10
Squeeze some lime juice over the avocado slices and set aside.
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11
Heat the grill pan over medium high heat, brush with a little cooking oil and lay the chicken strips on the grill and cook on both sides just until they lose the raw color on the inside.
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12
Remove the chicken and cut into pieces on a sharp diagonal into 1-inch lengths.
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13
In a saucepan heat the chicken stock, over medium heat to a simmer, stir in the tomatoes, chilies, and corn and return to a simmer.
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14
Stir in the chicken, taste and adjust the seasoning adding the salt.
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15
Serve the soup with the tortilla strips, crumbled goat cheese, avocado slices, chopped cilantro and wedges of lime.
