11/2 pounds (680 g) boneless, skinless chicken breasts
4 tablespoons (60 g) Sriracha sauce, divided
1 tablespoon (20 g) + 2 teaspoons (14 g) honey, divided
2 limes, juiced, divided
1/2 cup (115 g) sour cream
11/2 tablespoons (4g) finely chopped fresh cilantro
1/4 teaspoon salt
11/2 tablespoons (22 ml) vegetable oil (if not using a grill)
2 cups (110 g) shredded romaine lettuce
1 cup (120 g) shredded cheddar cheese
1 avocado, pitted, peeled, and sliced
8 corn tortillas, store-bought or homemade

Put the chicken breasts in an airtight container or zip-top plastic bag. Add 3 tablespoons (45 g) of the Sriracha, 1 tablespoon (20 g) of the honey, and the juice of 1 lime. Mix to combine, seal, and refrigerate for at least 4 hours or overnight.

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.

In a small bowl, whisk together the remaining 1 tablespoon (15 g) Sriracha and remaining 2 teaspoons (14 g) honey and set aside.

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 165°F (73°C).

Transfer the chicken to a plate and rest until cool enough to handle. With two forks, shred the chicken.

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.

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