In a large mixing bowl, add the chicken, pour over the honey chipotle marinade, and thoroughly mix to combine. Cover the bowl and refrigerate the chicken mixture for 1 to 2 hours or overnight. Prior to cooking the chicken, remove from the fridge and bring to room temperature for at least 15 to 20 minutes.

Heat up some oil (about 1 tablespoon) in a large nonstick skillet over medium heat. Add in the marinaded chicken and cook while stirring until the chicken is fully cooked and the marinade has thickened up to coat the chicken, about 8 to 12 minutes or longer as needed. (If the chicken starts to dry up before it is fully cooked, mix in some water, starting with a 1/4 cup and adding more, as needed.) Once the chicken is thoroughly cooked but not dry, remove the pan from the heat and set aside to cool the chicken to room temperature.

On a clean surface, place down a flour tortilla. Add some cheese over the top half of the tortilla (about 2 tablespoons). Spoon over a portion of the cooled chicken filling over the cheese. Top the chicken with some more cheese (about 2 tablespoons) and fold the other half of the tortilla over the filling, lightly pressing to seal.

Transfer assembled taco to a large baking sheet and repeat with remaining chicken filling, cheese and tortillas for a total of (12) tacos.

Heat up some oil (about 1/4 cup ) in a large skillet over medium low heat. In batches, pan fry the tacos, about 1 minute per side, or until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add a little more oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.

Garnish tacos with finely chopped fresh cilantro (optional) and serve immediately while still hot and crispy with your favorite sauce and pico de gallo. Enjoy!