Place a medium frying pan over medium heat and add in the Neutral Oil (1 tablespoon). Place in the Ground Chicken (1 pound) and cook while continuing to breaking up the chicken.
Once the chicken has been thoroughly cooked through, drain excess water and oil and place back on the heat. Add in the Salsa Verde (1 cup) and simmer for about 5 minutes. Take off the heat.
Mix the juice of the Lime (2), Apple Cider Vinegar (1 tablespoon), Honey (1 tablespoon), and Salt (1 teaspoon) together. While continuously whisking these ingredients, slowly drizzle in the Oil (1/4 cup) until it has thickened.
Toss the vinaigrette with the Romaine Lettuce (2 head) and evenly disperse into 2-4 Tortilla (2) bowls for serving.
Top with Salsa Verde chicken, Corn (1 cup), Black Beans (1 cup), Monterey Jack Cheese (1 cup), Avocado (1), Red Onion (1/4 cup) Fresh Cilantro (1/4 cup), and Medium Salsa (1/3 cup). Serve immediately.