Combine TABASCO® Green Sauce and cumin in a small bowl and mix well; drizzle evenly over both sides of chicken and season with salt and pepper. Cover and marinate in refrigerator at least one hour.
Heat a large nonstick skillet over medium heat. One at a time, brush tortillas with 1 teaspoon oil on each side and place in skillet; cook until crisp and lightly browned, about 2 minutes per side. Set aside to cool.
Meanwhile, grill chicken breasts over medium heat until browned on both sides and no longer pink inside, about 5 to 7 minutes per side. Cool slightly; cut crosswise into slices.
To assemble salad, place each tortilla on a plate and cover with lettuce. Top with chicken, tomatoes, corn, olives, and cheese. Sprinkle generously with additional TABASCO® Green Sauce and, if desired, top with sour cream.
Makes 4 servings.