Make the coleslaw. In a large bowl, whisk mayonnaise, Dijon, vinegar or lemon, honey, and a pinch of salt and pepper. Add cabbage, carrots, and red onion. Toss until evenly coated. Adjust seasoning. Chill while you cook the chicken so the flavors meld.

Season the chicken. Pat the chicken dry. In a bowl, toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Cook the chicken. Heat a large skillet over medium-high. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned. Work in batches if needed so it sears, not steams.

Make the honey BBQ glaze. In a small bowl, stir BBQ sauce, honey, and apple cider vinegar. Pour over the cooked chicken. Reduce heat to medium-low and simmer 2–3 minutes, stirring, until the sauce thickens and clings to the chicken.

Warm the tortillas. Heat tortillas in a dry skillet for 10–15 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds. Warm tortillas roll without tearing.

Assemble the wraps. Lay a tortilla flat. Add a line of honey BBQ chicken down the center. Top with a generous scoop of coleslaw. Sprinkle cheese, cilantro, or green onions if you like. Add jalapeños or pickles for extra zip.

Roll and serve. Fold the sides in, then roll from the bottom up to seal. Slice in half if serving immediately, or wrap tightly in foil for on-the-go.