For the honey-lime dressing:
Halve the tortillas and thinly slice. Working in batches, fry the strips until golden, about two minutes. Transfer to paper towels with a slotted spoon and sprinkle with salt and chili powder. Whisk all salad dressing ingredients together, slowly pouring in the oil at the end while still mixing. Combine shredded lettuce, carrot, avocado, and chicken in a large serving bowl. Toss with the dressing and top with tortilla strips. Serve immediately.