Place the sliced chicken in a bowl and add the fresh lemon juice, hot sauce, garlic, honey, olive oil, paprika, red pepper flakes and salt. Stir and set in the fridge to marinate for at least 2 hours.
Once chicken has marinated, heat a pan over medium-high heat. Add in the chicken, leaving behind most of the extra marinade.Cook undisturbed for 7 minutes, then flip and cook for another 5-7 minutes undisturbed.
Add about 3 tablespoons of water to the pan with the chicken, scraping the bottom to release the browned bits (or fond). Let the liquid bubble and thicken for a few minutes, stirring often. Once sauce is thicken and chicken is well coated and nicely browned, remove the chicken to a large bowl.
Add 1/2 cup water to the pan and wait for it to boil. Add in your cherry tomatoes and wait until they start to pop, stirring occasionally. This usually takes about 8-10 minutes. Let the tomatoes cook down to a nice saucy consistency, then pour them over the chicken.
Mix up a quick guacamole. Crush the avocado with a fork, then add in the minced garlic, pinch of salt and squeeze of lemon.
Heat your tortillas a bit, then it's time to build! Add a good smear of guacamole to the middle of the tortilla, then top with the chicken/tomato mixture, sprinkle on some lettuce, then add a dollop of greek yogurt. Wrap it up and enjoy!