Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken.
Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F.
Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl.
Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again.
Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm.
Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.