In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.
Place the eggs in a saucepan and cover them with water by an inch. Cover with lid and bring to a boil over medium heat.
Boil for 10-12 minutes. Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed.
Open the halves to expose, remove the pit, at this point you can either scoop the flesh out of it using a spoon or gently make a cross-hatch pattern using a sharp knife.
Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.
Place the shredded chicken, chopped avocados, corn, green onion, and cilantro.
Stir in the dressing and toss well until thoroughly combined. Arrange sliced boiled eggs on top and garnish with more cilantro.