Step 1 Combine 1 tablespoon of the lime juice with lime zest, garlic, chilli and ground coriander in a medium shallow non-metallic bowl. Add chicken; toss to coat. Cover bowl and place in fridge to marinate for at least 30 minutes.
Step 2 Meanwhile, place remaining lime juice in a medium bowl with avocado, tomato, kidney beans and fresh coriander. Season salsa with cracked black pepper, stir lightly to combine and set aside.
Step 3 Spray a large non-stick frying pan with cooking oil and set over high heat. Add chicken and cook, in batches, for 2–3 minutes, or until golden; remove chicken from heat and set aside.
Step 4 Return pan to medium–high heat and spray lightly with oil. Add onion and cook, stirring, for 3 minutes. Add capsicum and zucchini; cook for another 2–3 minutes, or until veg are tender yet crisp. Return chicken to pan and toss until cooked through.
Step 5 Divide tortillas among serving plates (2 per plate). Top tortillas with chicken and coriander salsa; dollop with 1 tablespoon sour cream. Garnish with parsley leaves and serve.