Season chicken with kosher salt.
In a large sealable plastic bag add sriracha, honey, cumin, paprika, and lime juice. Seal and use hands to mix it all from the outside of the bag. Season chicken with salt and add chicken to bag, mixing it and coating the chicken. Put in fridge and let marinate for at least 30 minutes and up to 24 hrs (the longer the better!).
When you're ready to eat, heat grill or grill pan. High for the grill and medium for a grill pan. Turn grill down to medium and grill chicken until done, approximately 6-7 minutes on each side, until the center reaches 165 degrees. Note that the marinade will make the skin brown quickly. Remove chicken from grill and let rest for a couple of minutes.
Meanwhile, add avocado, sour cream, lime juice, cilantro, and salt to a food processor and cream.
Slice chicken and add to tortillas. Top with shredded cabbage and drizzles of the avocado cream, sriracha, top with fresh cilantro and enjoy!