Spicy Chicken Tacos with Honey Sriracha Sauce

Chicken Marinade:

1. Put the chicken breasts in an airtight container or zip-top bag plastic bag. Add 3 tablespoons of the Sriracha, 1 tablespoon of honey, and the juice of 1 lime juice. Mix to combine, seal, and refrigerate for at least 4 hours or overnight.

Cilantro Sauce:

1. In a small bowl, whisk together the sour cream, remaining juice of 1 lime, cilantro, and salt. Cover and refrigerate while you make the tacos.

Honey Sriracha drizzle:

1. In a small bowl, whisk together the remaining 1 tablespoon of Sriracha and the remaining 2 teaspoons of honey and set aside.

Cook the Chicken:

1. Preheat a grill or heat the oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade and cook for 5 to 7 minutes, flip, and cook on the other side for 5 minutes, or until the internal temperature reaches 165F. Discard the marinade.
2. Transfer the chicken to a plate or board and rest until cool enough to handle. With two forks, shred the chicken.
3. Assemble the tacos by layering the chicken, lettuce, cheese, and avocado on the tortillas. Drizzle the cilantro sour cream on top and finish with a single drizzle of spicy honey-Sriracha sauce.