Step 1

In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

Step 2

Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.

Step 3

In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.

Step 4

In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.

Step 5

Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.

Step 6

Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!