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MAKE THE DRESSING: In a large bowl, whisk the cilantro, lime juice, garlic, agave, Tajín, salt, pepper and olive oil until well combined.
MAKE THE SALAD: To the vinaigrette, add the black beans, corn, bell pepper, and red onion and mix well. Set aside.
MAKE THE CHICKEN: In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper, and cumin. Pat chicken thighs dry and place on a large plate. Press the spice mixture onto both sides.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden brown, 5 to 7 min. Flip and cook until the chicken reaches an internal temp of 165°F, 6 to 8 min. Transfer chicken to a plate and let rest for 10 minutes. Cut chicken into cubes.
TO ASSEMBLE: In the bowl with the vinaigrette and vegetable mixture, add the roasted chicken, romaine lettuce, crushed tortilla chips, cotija cheese, pepitas, and avocado. Toss gently to combine.