Lightly char your corn tortillas in a dry skillet or over an open flame for 15-20 seconds per side to enhance their nutty flavor and prevent sogginess from the wet chicken and sauce.

Combine the adobo sauce, Greek yogurt, honey, lime juice, and garlic powder the night before to allow flavors to meld and develop deeper complexity, creating a superior creamy sauce.

Shred your chicken immediately after cooking while it's still warm—this creates finer, more tender strands that absorb the adobo mixture better than cold chicken.

Place cheese first on the tortilla, then warm chicken, then sauce, then parsley—this prevents sogginess and keeps the cheese melted from the hot chicken while fresh herbs stay crisp on top.

Lightly mist the tortillas with oil spray rather than brushing to minimize excess calories while achieving perfect crispiness and maintaining the macro-friendly profile of these tacos.