Preheat oven to 350 degrees F (180 degrees C).
Heat a medium sauté pan over medium heat. Add Extra-Virgin Olive Oil (1 teaspoon) and Ground Chicken (12 ounce).
Cook the chicken, breaking it apart with a spoon until it is just cooked through.
Add Natural Ketchup (4 ounce), Chicken Base (1 package), Mexican Seasoning (1 1/2 teaspoon), Garlic Powder (1/2 teaspoon), and Chili Powder (1/4 teaspoon) and cook for three additional minutes until the chicken is fully cooked. Remove from heat.
Mince Shallot (2) and place half in a medium bowl for the salsa and the other half in a small saucepan for the rice.
Heat saucepan over high heat with Extra-Virgin Olive Oil (1 tablespoon) and sauté shallot until translucent.
Add Basmati Rice (4 ounce) and Ground Turmeric (1/4 teaspoon) and stir. Bring to a boil.
Reduce heat and simmer, covered. Cook for ten minutes or until rice is tender.
Remove rice from heat, fluff rice and keep covered until plating.
Meanwhile, slice Red Bell Pepper (1/2) in half and remove the stem, seeds, and inner pith. Slice lengthwise into quarter inch pieces and then slice again to create quarter inch square pieces. Add to bowl with shallot.
Remove core, seeds, and stem from Jalapeño Pepper (1). Use desired amount depending on heat of the pepper and mice into small pieces. Add to bowl with shallot and bell pepper.
Remove leaves from Fresh Cilantro (0.25 ounce) and discard stems. Roughly chop the leaves and add to bowl.
Slice corn kernels off Corn (1 ear).
Heat a small saute pan over medium heat with Extra-Virgin Olive Oil (1 teaspoon). Add corn kernels and cook until golden brown.
Gently fold in the jalapeno, shallots, cilantro, and red pepper and cook for two minutes.
Juice one of the Lime (1) directly into the pan, and add Salt (1/4 teaspoon) and Ground Black Pepper (to taste). Stir to combine.
Lightly spray a sheet pan with nonstick spray. Place two small Small Corn Tortilla (2) on the pan next to one another. Layer each tortilla in this order from the bottom up: a quarter of the Refried Black Beans (16 ounce), cooked chicken, corn salsa, Shredded Jack and Cheddar Cheese (3 ounce).
Repeat layers two more times with the remaining Small Corn Tortilla (2). Bake for fifteen minutes or until golden brown.
Meanwhile, thinly slice green part of Scallion (1) at an angle and set aside.
Cut the Avocado (1) in half and remove the pit. Use your knife's tip to score avocado flesh without piercing the skin, making squares. Scoop out squares with a spoon.
Toss avocado into the rice and juice the remaining Lime (1) into the rice.
Place rice toward the side of the plate and place taco pie directly in the center. Garnish with Sour Cream (1 package) and sliced green onions for each taco pie.