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Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add ½ cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
To make the dressing, combine all ingredients except the chives in a blender and pulse until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the turkey taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips.