1. Make marinade. Combine achiote paste and orange juice in mixing bowl. With wire whisk break up paste. Add garlic, organo, olive oil, cilantro and salt and pepper to taste.
2. Marinate chicken breast at least 6 hours and up to 24 hours. Cut cabbage into chiffonade. Reserve. Preheat oven to 375F. Lightly spray or brush canola oil onto wonton skins. Bake 10 minutes, until golden brown.
3. Make mango lime vinaigrette by putting mango puree, lime juice, cilantro, honey, sour cream and kosher salt in a blender for 30 seconds. Then Reserve.
4. Toss cabbage with vinaigrette. Place on each wonton skin. Grill chcicken. Slice. Place on cabbage.
5. Make Avocado-goat cheese mousse by placing pulp, goat cheese, 1/4 cup of cream, salt, cayenne peper and lemon juice in blender. Puree until smooth. Put remaining 1 1/2 cups cream into mixing bowl. Whip with whisk until soft peaks form. Fold into avocado mixture, Reserve.
6. Top entree with mousse and cilantro.
7. Serve

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.