Stir all of the taco seasoning ingredients together. Set aside.
Cut the chicken breast into bite-size cubes (about 1/2" in size), and toss in the taco seasoning blend. Let the seasoned chicken cubes sit for 10 minutes at room temperature.
Heat the avocado oil in a pan over medium heat. Add the chicken cubes and cook for about five minutes, occasionally stirring to cook them evenly.
While the chicken cooks, stir the chopped chipotles, adobo sauce, honey, red onion, and garlic together in a small bowl.
Pour the honey chipotle mixture into the pan with the chicken and toss to coat the chicken in it. Continue cooking the chicken, stirring occasionally, for another 3-4 minutes until browned and cooked through.
Turn the heat underneath the pan to low. Stir in the butter and water until the butter melts and a silky sauce forms.
Stir in the lime juice and turn the heat off from underneath the pan. Let the chicken rest while you warm the tortillas*, then spoon the chicken into the tortillas and top with onions, cilantro, cheese, avocado, or any toppings you prefer.
Notes
*Heat tortillas in the microwave for about 30 seconds before serving. Alternatively, heat one tortilla at at time in a dry pan over medium heat for about 15 seconds per side.**Calories are calculated based upon a soft taco-size flour tortilla from La Banderita. Calories will vary depending upon which brand of tortilla is used.