1. Pat chicken breasts dry. Slice any thick breast in half horizontally to about ¾-inch thickness. Season both sides with smoked paprika, garlic powder, salt, and pepper.

2. Heat oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden. Brush with BBQ sauce after flipping. Cook until internal temperature reaches 165 °F. Brush the second side with sauce, transfer to a cutting board, and rest 5 minutes. Slice against the grain.

3. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add green cabbage, red cabbage, and grated carrot. Toss until evenly coated.

4. Warm tortillas in a dry skillet for 20 seconds per side or microwave wrapped in a damp paper towel for 15 seconds.

5. Spread a thin line of BBQ sauce down the center of each tortilla. Layer with sliced chicken, coleslaw, and cheddar. Fold the bottom up, fold sides in, and roll tightly. Cut in half at an angle.