Step 1: Prepare the Marinade

1. In a medium bowl, whisk together Sriracha, honey, soy sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper.
2. Add the chicken to the bowl, ensuring it’s evenly coated with the marinade. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

Step 2: Make the Slaw

3. In a large bowl, combine shredded cabbage, carrots, and chopped cilantro.
4. Drizzle with rice vinegar, lime juice, honey, and salt. Toss well and set aside to let the flavors meld.

Step 3: Cook the Chicken

5. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
6. Add the marinated chicken and cook for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).
7. Remove from the heat and let the chicken rest for 5 minutes before slicing it into thin strips.

Step 4: Make the Creamy Sriracha Sauce

8. In a small bowl, whisk together Greek yogurt (or sour cream), Sriracha, lime juice, garlic powder, and a pinch of salt. Set aside.

Step 5: Assemble the Tacos

9. Warm the tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side.
10. Fill each tortilla with sliced chicken, a scoop of crunchy slaw, sliced avocado, and crumbled cheese.
11. Drizzle with creamy Sriracha sauce and serve with lime wedges on the side.