Step 1: Marinate the Chicken
In a large bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 2: Grill the Chicken
Preheat your grill or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, until caramelized and fully cooked through (internal temp of 165°F/74°C). Let rest for 5 minutes, then slice thinly for tacos.

Step 3: Make the Avocado Slaw
In a medium bowl, mash the ripe avocado with lime juice and a pinch of salt. Add shredded cabbage, red onion, chopped jalapeño (if using), and chopped cilantro. Stir gently until the slaw is creamy but still chunky. Adjust seasoning to taste.

Step 4: Warm the Tortillas
Heat tortillas in a dry skillet or directly on the grill for 15–20 seconds per side, until warm, pliable, and lightly charred. Wrap in a towel to keep warm.

Step 5: Assemble the Tacos
Layer each tortilla with grilled chicken slices and a generous scoop of avocado slaw. Garnish with extra cilantro and serve with lime wedges on the side.