In shallow dish, mix together cornstarch, cumin, and garlic salt. Add chicken one piece at a time, dredging to coat.
In a small bowl, mix egg and water.
Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat.
In large frying pan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese.
Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts.
Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. Garnish with cherry tomatoes and parsley sprigs.
1 avocado(s), peeled & sliced
1 tsp. garlic, salt
1 1/2 cups cheese shredded, Monterey Jack
2 oz. cornmeal
2 Tbsp. cornstarch
1/2 cup Nature's Best Dairy® Sour Cream, divided
1/4 cup Peak Fresh Produce® Onion(s), Green, tops only, chopped
3-4 Peak Fresh Produce® Parsley, Fresh, sprigs
1/4 cup Peak Fresh Produce® Pepper(s), Red Bell, chopped