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Blend sauce ingredients with immersion blender or small blender, adding 1 teaspoon water at a time, if needed until smooth and easy to drizzle.
In a large bowl combine cabbage with lime juice and 1 teaspoon salt. Set aside.
In a medium bowl combine ground chicken with taco seasoning. Divide meat into 12 rough balls, about 1.4 ounces each, then spread each evenly over the corn tortillas, making sure to spread it thinly and cover the whole surface of the tortilla.
Heat a large griddle or skillet over medium-low heat. Spray with oil when hot. In batches as needed, place meat side down onto the prepared skillet and cook 2 to 3 minutes, spraying the top of the tortillas with oil.
Flip and cook for 1 to 2 more minutes until the tortillas are browned.
Top each taco with about 2 tablespoons of cabbage, avocado and drizzle with sauce.