In a medium bowl combine the chicken pieces, olive oil, chopped chipotle, smoked paprika, ground cumin, minced garlic, diced onion, lime juice, chicken stock (or water), salt and pepper. Toss until evenly coated and let sit 10 minutes at room temperature (or cover and refrigerate up to 2 hours).

Cook Chicken

Heat a large skillet over medium-high heat until hot. Add a drizzle of oil if needed. Add the marinated chicken in a single layer (work in batches if necessary) and cook 3–4 minutes without stirring to develop color, then stir and cook another 2–3 minutes until cooked through and lightly charred at the edges. If mixture looks dry, add 1–2 tablespoons water or stock to deglaze and collect browned bits. Taste and adjust salt and pepper. Keep warm.

Cabbage Slaw (Crunch & Tang)

Combine the thinly sliced green and red cabbage with chopped cilantro in a bowl. In a small bowl whisk together lime juice, mayonnaise, sour cream (or Greek yogurt), honey, salt and pepper. Pour the dressing over the cabbage and toss thoroughly to coat. Let sit 5–10 minutes to soften slightly and marry flavors. Refrigerate if making ahead.

Pickled Jalapeños & Quick Salsa

Quick-Pickle Jalapeños

In a small saucepan combine white vinegar, water, sugar and kosher salt. Bring to a simmer until sugar and salt dissolve (about 1–2 minutes). Place thinly sliced jalapeño in a heatproof jar and pour hot brine over them. Let cool to room temperature (about 15 minutes) then refrigerate until ready to use. These will be mildly pickled and ready in 15 minutes but better after 1 hour.

Quick Salsa

Toss diced tomato, red onion, chopped cilantro and lime juice with 1/4 tsp salt in a bowl. Let sit 5–10 minutes to blend flavors. Drain a little liquid if tomatoes are watery.

Creamy Avocado Sauce

In a blender or using an immersion blender combine the ripe avocado, Greek yogurt, lime juice, minced garlic, salt and pepper. Blend until smooth, adding water (about 1–2 tsp) to reach a pourable sauce consistency. Taste and adjust salt or lime as desired.

Assembly & Serve

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble tacos: place 2–3 tablespoons of cabbage slaw on each warmed tortilla, top with about 2–3 ounces (1/4 cup) of the spicy chicken, spoon 1 tablespoon of quick salsa over the chicken, add 1–2 teaspoons pickled jalapeños (to taste), drizzle 1 tablespoon of creamy avocado sauce, and sprinkle with crumbled cotija and cilantro leaves.

Serve: arrange tacos on a platter with lime wedges alongside. Serve immediately while warm.