Crispy Buffalo Chicken Tacos

1. Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
2. Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes. Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
3. Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
4. Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built.
5. Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
6. Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch. Dunk responsibly.