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["For the chicken: Combine the ingredients in a medium bowl.", "Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).", "Heat a dry skillet over medium-high heat until it is very hot.", "Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes.", "Turn them over, reduce the heat to low and cover.", "Cook the chicken for 5 to 7 minutes.", "Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes.", "Transfer the chicken to a large bowl.", "Strain the pan drippings into a cup, discarding the fat.", "When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them.", "Cover and set aside.", "For the slaw: Combine the ingredients in a large resealable plastic food storage bag.", "Toss to combine them well and refrigerate until ready to use.", "To assemble: ""Grill"" each tortilla over a medium flame for a few seconds on each side.", "Place each one on a dinner plate.", "Line a quarter of the chicken slices a third of the way down from the side of the tortilla.", "Top with avocado slices; 1/4 cup of slaw (allow juices to strain off before adding); a spoonful of salsa (again, allow juices to strain off before adding), if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired.", "Roll the tortillas up and serve."]
