To make the guacamole peel the avocados and discard the pits. Put in a mixing bowl with the lime juice, olive oil, and salt. Mash with a fork to desired consistency.
To make the chicken filling, combine sweet chili, soy sauce, fish sauce, and korean pepper in mixing bowl. Heat the oil in a medium skillet over medium heat and add diced onion and red pepper. When golden brown, add ground chicken breast. Add the marinade and cook over high heat for 5 minutes. Add cornstarch and 1 tablespoon water slowly to mixture and turn to low heat.
Heat canola oil to about 350F. Fry the gyoza wrappers until golden brown, bending into a taco shape before they crisp.
In taco shell, add chopped lettuce, guacamole, and chicken filling.