Make the chilli milk chocolate cream. Bring the cream to a simmer, then pour over the milk chocolate and chilli powder in a heatproof bowl. Let stir until the chocolate begins to melt, about a minute, then mix until smooth. Chill for 1 hour.
Make the chocolate guacamole. Bring the cream to a simmer and pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about a minute, then stir until smooth. Let cool.
Puree the avocados, granulated sugar, and lemon juice. Add to the white chocolate ganache, mixing until smooth. Gently add the diced strawberries.
Make the tortilla chips. Preheat the oven to 325 degrees F. Line a baking sheet with baker’s Silpat. In a large mixing bowl, cream the butter and confectioner’s sugar with a handheld mixer. Add the egg whites and continue beating until the mixture is whipped high and fluffy, about 5 minutes. Mix in the flour until just combined. Gently fold in the nuts.
Pipe or spoon the egg white mixture onto the prepared sheet in triangles about 2 inches long and 1/5 inch thick. Sprinkle lightly with the toasted coconut. Bake until golden brown, about 7 minutes.
Serve a basket of tortilla chips with one bowl of guacamole and one bowl of chilli milk chocolate cream.