In a large serving bowl, combine the lettuce, halved tomatoes, purple cabbage, shredded carrots, sliced red onion, chopped cilantro, and half of the blue cheese crumbles. Cover and refrigerate.

In a small bowl, whisk the eggs until smooth.

In another bowl, mix flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika.

Dip each chicken tender into the flour mixture, then into the egg mixture, and return to the flour mixture for a second coating.

Heat olive oil in a skillet over medium-high heat and add chicken tenders, cooking for about 3 minutes on each side until golden brown.

Remove chicken and let it cool on paper towels.

In a bowl, whisk together buffalo sauce, melted butter, and honey.

Dip cooked chicken into the buffalo sauce mixture and cut into 1-inch pieces.

Toss the chilled salad mixture with the blue cheese dressing.

Arrange buffalo chicken pieces on top of the salad, followed by cubed avocado and remaining blue cheese crumbles.