To make the tortilla strips, slice a couple of corn tortillas into very thin strips. Heat about an inch of oil in a skillet until hot. Add the tortilla strips, stirring to separate and cook until browned. Remove from the skillet and drain on a paper towel and set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
Make the dressing by combining all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.
In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the chicken taco meat and then drizzle with the dressing . Toss to combine and then top with tortilla strips. Enjoy!