Ingredients:
In a saucepan, combine the mango, jalapeños, vinegar, sugar, water, and shallots. Cover and simmer until the mango until softened. Transfer the mango mixture to a food processor and puree, scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add in coleslaw mix and toss to coat. Cover and refrigerate.
Heat oven and cook chicken according to package. While chicken is cooking, in a large shallow bowl, add cornflakes, flour, everything bagel seasoning, red pepper flakes, and salt. In a second shallow bowl, whisk the eggs with the milk. Dredge the avocado in the egg mixture, then roll them in the cornflake mixture. In a large skillet, heat 1/4 inch of oil. Working in batches, fry the avocado over moderately high heat, turning once, until golden brown and transfer to cooling rack. Set the chicken and avocado on the grilled tortillas, top with the mango slaw and drizzle the spicy sriracha mayo. Roll up and eat right away.
