• Make the honey-chipotle sauce first. Then, place all ingredients in a food processor or blender and blend until smooth.
  1 can chipotle peppers in adobo sauce, ½ cup honey, ¼ cup coconut aminos, 1 teaspoon garlic powder, 1 teaspoon apple cider vinegar, 2 tablespoon coconut sugar
• Preheat the oven to 400F. Add oil to a cast iron or an oven-safe skillet on medium-high heat.
  1.5-2 lbs boneless, skinless chicken breast, 1-2 tablespoon avocado oil
• Add the chicken to the skillet and sear on one side until golden brown. Flip chicken over, and repeat on the other side.
• Pour the sauce over the top using a brush or spoon to cover each chicken piece fully.
• Place the skillet in the oven for 40 minutes, flipping halfway through, and take it out when it reaches 165F.
• Take the chicken out of the oven and chop it up (I did this directly in the cast iron skillet), tossing it with the remaining sauce.

Make Cilantro Lime Slaw

• Combine sour cream, mayo, lime, garlic, and cilantro- add salt and pepper to taste. I didn't add very much of either, just a few sprinkles. Combine the sauce with the slaw. Optional to reserve a little to use as an extra topping.

Make Tacos

• Fill each taco with 2-3 tablespoons of chicken and 2-3 tablespoons of cilantro lime slaw. Top with cheese, green onions, red onions, and cilantro.