Saucy Chipotle Chicken Tacos

1. In a large bowl, combine all of the slaw ingredients (red cabbage, 1 tbsp avocado oil, adobo seasoning, lime juice) and toss until well combined.
2. Heat 2 tbsp avocado oil in a large non-stick skillet over medium-high heat. When hot, add the chicken in a single layer and season with the salt, pepper, paprika, oregano, and cumin. Cook, tossing occasionally, until golden brown on all sides and cooked through, 4 to 5 minutes.
3. Reduce the heat to medium and add the minced garlic, tomato paste, minced chipotles, and chipotle liquid to the skillet. Stir until well combined and the garlic is toasted and fragrant, about 2 minutes.
4. Stir in the chicken broth, apple cider vinegar, and honey until well combined, scraping up any browned bits on the bottom of the skillet.
5. Bring to a simmer and cook, stirring, until the sauce has slightly reduced, 3 to 4 minutes.
6. Reduce heat to low while you warm your tortillas.
7. Warm your tortillas by heating on both sides in a skillet with a touch of avocado oil.
8. To serve: fill the warm corn tortillas with the saucy chipotle chicken. Top with the cabbage slaw, a drizzle of salsa cremosa, diced onions, cilantro, and serve with a wedge of lime. Enjoy!