For the Topping:

• 1 medium tomato, chopped
• 1/2 teaspoon salt, divided
• 2 teaspoons olive oil, divided
• 1 1/2 cups corn kernels
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper
• 1 tablespoon white wine vinegar
• 1 medium avocado, chopped
• 1 teaspoon lemon juice

For the Chicken:

• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 (6 oz each) thin chicken breast cutlets
• 1 tablespoon olive oil