Combine oil and seasoning in a resealable plastic bag; mix well. Add chicken, turning to coat. Seal bag, marinate in refrigerator 30 minutes.
Combine sour cream, seasoning and green onions. Refrigerate until ready to serve.
While chicken is marinating, prepare salad. Heat oil in large skillet over medium heat. Add bell peppers and onion and cook for 2 to 3 minutes. Stir in corn and black beans and continue to cook for 2 to 3 minutes. Remove from heat and set aside.
Remove chicken from marinade; discard any remaining marinade. Grill chicken over Medium Direct heat for 12 to 16 minutes, turning once, until chicken is cooked through. Let rest on cutting board for at least 5 minutes; cut into 1/2-inch cubes. Add to salad mixture.
Whisk together oil, lime juice, lime peel, tequila, sugar, salt, pepper and mustard. Pour over salad and mix well.
Portion salad into bibb lettuce cups. Top with tomatoes, avocado and green onions. Serve with Kick’N Sour Cream.