Preheat oven to 350F.
In a large ziploc bag, combine chicken, lime juice, lime zest, sugar, salt, pepper, and garlic; close the bag and shake it around until well combined. Set aside for 10 minutes.
Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
Place chicken on the hot grill pan; cook for 4 minutes on both sides.
Let the chicken rest for 5 minutes before shredding.
Transfer chicken to the oven and cook for about 20 minutes, until chicken is cooked all the way through.
Cut the flour tortillas into triangle wedges and arrange on a lightly greased 11 x 13 baking sheet.
Spray the flour tortillas with cooking spray and bake for 8 to 10 minutes, or until lightly browned.
Remove tortilla chips from oven and preheat the oven temperature to 400F.
Top prepared tortilla chips with corn, BUSH’S® Black Beans, tomatoes, prepared shredded chicken, and cheese.
Bake nachos for 15 minutes, or until heated through and cheese is melted.
Remove from oven and garnish with chopped onions, avocado, and parsley or cilantro.
Serve with light sour cream on the side.