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Preheat oven to 400°F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray. Wipe each cup with a paper towel to ensure cups are evenly coated.
In a medium bowl, stir together cornmeal, flour, sugar and baking powder; set aside. In another medium bowl, whisk together yogurt, milk, eggs and oil. Stir in cheese and chiles. Add milk mixture all at once to the cornmeal mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake 18 to 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Run a small knife around the edge of each cup; remove muffins from cups. Set aside six of the muffins to top with chicken mixture. (Completely cool the remaining six muffins; store in an airtight container up to 3 days in the refrigerator or up to 1 month in the freezer. If frozen, thaw before using.)
Meanwhile, coat a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add chicken to hot skillet; cook 8 to 10 minutes or until no longer pink. Remove chicken with a slotted spoon; set aside and keep warm. Add onion and garlic to the same pan; cook and stir about 5 minutes or until tender. Add tomatoes, tomato sauce, cumin, salt, basil and oregano. Bring to a boil; reduce heat. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Stir in chicken. Cook and stir just until chicken is heated through.
To serve, split each of the six reserved muffins and top with chicken mixture. Top with chopped avocado. If desired, garnish with cracked black pepper.