In a small bowl whisk together Hot Sauce (1/3 cup), Garlic Powder (1 teaspoon), Celery Salt (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Olive Oil (1 tablespoon). Do not add the honey yet.
Remove 1/4 cup of sauce to marinate the chicken in. Place Chicken Tenders (1.5 pound) in a ziplock bag or large shallow bowl, add 1/4 cup marinade, and toss evenly to coat. Refrigerate 2-4 hours.
Mix Honey (1 tablespoon) into the remaining marinade, cover, and store in the refrigerator for later use.
While chicken is marinating, make Blue Cheese slaw at least one hour before serving. Stir together Mayonnaise (1/3 cup), Blue Cheese (1/3 cup), Fresh Cilantro (1/3 cup), Apple Cider Vinegar (1 1/2 tablespoon), Clover Honey (2 tablespoon), Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/8 teaspoon).
Add Coleslaw Mix (1 bag) and stir to combine. Cover and chill for 1-2 hours. Slaw will seem dry at first, but as it chills the sauce will become creamier.
Heat grill to medium high heat and grease grill grate. Grill chicken undisturbed for 5 minutes on one side, or until char marks appear and chicken releases easily from grill. Flip and cook a few minutes more on other side or until internal temperature reaches 160 degrees F (70 degrees C). Remove chicken and let rest while tortillas are heated or grilled.
For grilled tortillas, clean grate then place Flour Tortilla (12) directly on dry grill. Grill for 2 minutes per side, or until char marks start to appear. Store warm tortillas in foil until ready to serve.
For Serving: Chopped cooked chicken and serve on tortillas. Drizzle with reserved marinade. Top each taco with Blue Cheese slaw and any other additional desired toppings.