Add the sour cream, Greek yogurt, cilantro, parsley, green onions, lime juice, vinegar, salt, cumin, garlic, avocado, olive oil, and water to a blender or tall jar.

Blend until smooth and creamy, adding another splash of water if needed to reach your preferred consistency. Taste and adjust the salt or lime juice as desired.

Place the finely chopped kale in a bowl and add ¼ cup of the green dressing. Use clean hands to massage the dressing into the kale until it softens and reduces slightly in volume. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the cooked chicken, corn, salt, onion powder, garlic powder, chili powder, cumin, and smoked paprika.

Cook until the chicken is heated through, the corn is tender, and the seasonings are fragrant. Allow the chicken to sit against the hot skillet for a minute or two if you would like lightly caramelized edges.

Turn off the heat and squeeze the lime juice over the chicken. Stir well and taste for seasoning.

Add a layer of kale slaw to each warm corn tortilla. Spoon the chili lime chicken and corn over the slaw, then top with additional green dressing and cotija cheese, if desired.