In a small bowl combine, buttermilk and eggs. In a seperate bowl combine, flour, onion powder, cumin, salt, 4 tablespoons corn starch, oregano and chile powder.
To Bread: Dunk chicken in flour first, the buttermilk mixture, then flour again and store on wax paper until ready to cook. Fry in 350 degrees oil for 4 minutes or until chicken is cooked through.
Make the Avocado Aioli: Combine the avocado, corn starch and lime juice in a food processor and blend well. While those ingredients are blending, slowly add the 1 1/2 cups of vegetable oil and salt to taste.
Make the Jalapeno Coleslaw: Combine the jalapenos, red cabbage, carrots and onions, if desired. Add 3 tablespoons of the Avocado Aioli and mix well.
Heat the tortillas until golden on either side. Smear one side of the tortilla with the Avocado Aioli. Stuff with Chicken and Slaw. Enjoy!