For the quick salsa:
Drain the tomatoes and stir together with minced peppers and jalapenos. Season with a bit of salt and let mingle until needed.
For the chicken:
Bring a medium pot of water to a simmer with a pinch of salt. Add chicken and dried chiles and poach until chicken is just cooked through, about 15 minutes. Remove thicken and reserve maybe 1/2 cup of poaching water. Shred chicken.
Add chicken back to pot with reserved poaching water over medium-low heat. Remove and discard dried peppers and add spices. Stir chicken together and keep warm over low heat until needed.
Bake tots according to package. I prefer to bake mine for an extra 5-10 minutes so they are super crispy.
Chop lettuce and divide between plates. Top each salad with a small drizzle of salsa, then baked tots, then pulled chicken.
Top with another spoonful of salsa, crumbled cheese, avocado, drained and rinsed black beans, and cilantro. Season salad with a pinch of salad and serve more salsa on the side!