In large saucepan, sauté chicken, onion, garlic and cumin powder in 2 tbsp olive oil, over medium-high heat, 5 minutes or until chicken is browned. Remove from saucepan. Set aside.

In same saucepan, sauté rice-vermicelli mix with remaining 2 tbsp oil until vermicelli is golden brown. Add chicken mixture, broth, salsa, corn, tomatoes and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.

Toss avocado cubes with lime juice and cilantro. Add to chowder. Serve with tortilla chips, sliced green onion and grated lime peel.