Peel potatoes. In a food processor fitted with the shredding blade, shred potatoes into shoestring pieces.

Spray both sides of the mesh strainers so that the potatoes will slide off easily. Line one strainer with potatoes to create a nest. Press the second strainer into it and hold them together with the potatoes in between.

In a pot, heat oil. Fry potato nests until browned and crispy, about two to three minutes. As you fry, continually press the strainers together around the potatoes.

Immediately after removing nests from the oil, sprinkle with salt to taste. Set aside. Repeat with remaining shredded potatoes. (At the end, reserve the pot and oil to use for frying the chicken.)

In a bowl, combine avocado, tomatoes, onions, lime juice, and salt. Set aside.

In a bowl, combine flour, salt, garlic powder, onion powder, and paprika. Add eggs and mix well.

To a second bowl, add cornflake crumbs.

Dip chicken strips in batter, then coat in cornflake crumbs. Return the frying pot to the stove. If the oil and cooled, reheat it. Fry chicken until golden brown and set aside.

In a small bowl, combine mayonnaise and sriracha.

Place one potato nest on each plate. Fill with a spoonful of guacamole and top with a few chicken strips. Drizzle with spicy mayo.