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Preheat oven to 400°F (200°C).
In a non-stick skillet, brown the ground chicken, lentils, and cumin.
Line a baking sheet with parchment paper and place corn chips on top. Garnish with remaining ingredients and bake for 10 minutes.
Meanwhile, in small bowl, mix yogurt and sriracha sauce together.
When the nachos are ready, place avocado slices on top and sprinkle with fresh cilantro. Serve immediately with the spiced yogurt.
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