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In a bowl, combine the chicken with olive oil, finely chopped chipotle, and all the spices: salt, pepper, paprika, garlic powder, cumin, turmeric, and honey. Mix well and let it marinate for a few minutes.
Heat a pan over medium heat and add a little olive oil. Sauté the marinated chicken for 6–8 minutes until it turns golden and is fully cooked. Once done, remove from heat and set aside.
In a clean non-stick pan or crepe maker, heat it over medium heat and lightly brush with olive oil. Sprinkle some cheese directly onto the pan, then place a tortilla on top.
Add a layer of cheese, followed by the cooked chicken, and then another small sprinkle of cheese before folding the tortilla in half.
Toast each taco on both sides until they are golden brown and crispy, ensuring the cheese has melted.
In a small bowl, mix together the mayonnaise, buttermilk, honey, chopped chipotle, and spices. If needed, add a little water to achieve the desired consistency. Stir until the mixture is smooth and creamy.
Drizzle the honey chipotle sauce over the tacos or serve it on the side for dipping. Optionally, garnish with fresh cilantro or a squeeze of lime.