Blackened Chicken with Avocado Corn Topping

FOR THE TOPPING:

• 1 medium tomato, chopped
• ½ teaspoon salt, divided
• 2 teaspoons olive oil, divided
• 1 ½ cups corn kernels
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped fresh parsley
• ¼ 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 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground thyme
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 4 (6 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 6 ounces each and pound them ½” thin)

• 1 tablespoon olive oil