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In a blender, combine the chipotle peppers, adobo sauce, honey, lime juice, and garlic cloves. Blend until smooth.
In a large bowl, mix the chicken thighs with the blended marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook until fully cooked through, about 6-8 minutes per side.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
In a separate bowl, mix the nonfat Greek yogurt, chopped cilantro, lime juice, pickled jalapeños, minced garlic, and a splash of water. Season with salt and pepper to taste.
Warm the tortilla wraps in a dry skillet or microwave until pliable.
Assemble the tacos by placing a portion of the sliced chicken on each tortilla, topping with mozzarella, cilantro, pico, and a dollop of the yogurt sauce.
Serve immediately and enjoy your delicious tacos!