Add all ingredients for the chicken to a zip lock bag and shake well to combine. Marinate in the refrigerator at least 1 hour, up to 10.
When you're ready to grill the chicken, preheat your grill to a medium-high setting. Place the chicken breasts on the preheated grill and grill 3 minutes, until dark grill marks appear. Flip and grill another 3 minutes, or until chicken is cooked through (the internal temperature should reach 160 degrees F, and the chicken should feel firm when poked).
Transfer chicken to a cutting board and allow it to rest 10 minutes before slicing.
Add all ingredients for the salsa to a mixing bowl and stir well to combine. Refrigerate until ready to use.
Add ingredients for the slaw to a mixing bowl. Use your hands to massage the lime juice into the cabbage until the cabbage turns a brighter purple, about 2 to 3 minutes. This process helps break down the fibers in the cabbage and makes it easier to chew. Refrigerate until ready to use.
Add ingredients for the chipotle sour cream to a small bowl and stir until well-combined. Taste for flavor and add more sea salt and/or chopped chipotle chilis to taste. Refrigerate until ready to use.
Heat the tortillas in the microwave or on the stove top. Smear each tortilla with desired amount of chipotle sour cream, then top with cabbage slaw, sliced grilled chicken, and mango salsa. Serve with sliced avocado and cilantro if desired.
*You can also use 2 to 3 pounds bone-in chicken pieces like thighs and drums