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In a large bowl, whisk together the mayonnaise, honey, Dijon mustard, and apple cider vinegar.
Add the shredded cabbage and carrots, tossing until evenly coated.
Season with salt and pepper, then refrigerate until ready to serve.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken slices with salt, pepper, and paprika.
Sauté for 4–5 minutes per side until golden brown and fully cooked (internal temperature of 165°F).
Warm your tortillas in a dry skillet or microwave for about 15–30 seconds until soft and pliable.
Layer the cooked chicken into each tortilla.
Top generously with the chilled honey mustard slaw.
Garnish with fresh cilantro and a squeeze of lime.