Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine. In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered. Stack tortillas and cut them in half. Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2-inch oil over moderate heat until hot but not smoking. Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste. Halve the avocado, removing the pit, and peel. Slice each half lengthwise into 6 wedges. Slice chicken into 6 wedges and fan, with the avocado, onto 2 plates. Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.
Recipe adapted from Gourmet Magazine