Chipotle Chicken Tacos with Honey-Lime Slaw

In a small bowl, combine the Chipotle Chili Powder (1 Tbsp) , Simply Organic Garlic Powder (1 tsp) , Simply Organic Onion Powder (1 tsp) , Granulated Sugar (1/2 tsp) , and Salt (1/2 tsp) .

Slice the Chicken Breasts (1 lb) into even strips, against the grain.

In a mixing bowl, toss the chicken with the Neutral Oil (1 tsp) , then the spice mix. Set aside to marinate while you make the slaw (can be done up to 24 hours in advance).

In a small bowl, combine Plain Greek Yogurt (4 Tbsp) , Mayonnaise (2 Tbsp) , juice of a Lime (1) , Honey (1 Tbsp) , and Ground Cumin (1 tsp) . Toss with the Coleslaw Mix (1 bag) . Taste and season as needed with Salt (to taste) and Ground Black Pepper (to taste) .

Heat a non-stick pan over medium-high heat. Add Neutral Oil (1 tsp) . Add the chicken in a single layer and cook for 4-5 minutes (or until cooked through), flipping halfway. Cook in batches if needed. Remove from heat.

Add slaw to the 6-Inch Corn Tortillas (12) and top with a few pieces of chicken. Top with Fresh Cilantro (to taste) and serve with Hot Sauce (to taste) if desired.