Place the corn, blackeye peas, black beans, cherry tomatoes, bell peppers, onion and cilantro together in a bowl; mix to combine.
In a separate bowl, whisk together olive oil, lime juice, honey, chili powder and salt and pepper.
Pour the dressing over the mix, cover and place the Cowboy Caviar in the fridge.
Place 1/2 cup vegetable oil in a sauté pan and heat on low, gradually increasing the heat over time to medium high. To test the oil, place a drop of water in the center and if it pops, the oil is ready. Use tongs to place a single Mission Yellow Corn Tortilla in the oil, allowing it to fry for 15-20 seconds per side (depending on how hot your oil is it may be more or less).
Top the deep fried tortilla with the shredded chicken, followed by the Cowboy Caviar.
