Shredded chicken in a smoky fiery sauce, topped with refreshing cool avocado salsa, makes an outstanding combo. Another great recipe for leftover grilled chicken or rotisserie.
In bowl, combine all of the ingredients. Refrigerate until using.
In a large nonstick skillet coated with nonstick cooking spray, sauté the onion and garlic for 3-5 minutes, stirring.
Add the chipotle peppers, honey, and tomatoes, cooking and stirring 5-7 minutes, or until slightly thickened.
Add the green onions and chicken. Season to taste. Top each tortilla with chicken mixture and the avocado salsa.