Preheat your oven to 400°F (200°C).

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

Add minced garlic and ground chicken to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Stir in the taco seasoning, black beans, and corn. Cook for an additional 2-3 minutes until heated through.

While the filling cooks, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften.

Lightly grease a baking dish. Place a spoonful of the chicken mixture in each tortilla, sprinkle with cheese, and fold them in half. Arrange the tacos in the baking dish.

Bake in the preheated oven for 10 minutes, or until the cheese is melted and the tortillas are slightly crispy.

Remove from the oven and top with diced tomatoes, sour cream, cilantro, and avocado. Serve with lime wedges on the side.