In a bowl, mix the chicken with olive oil, finely chopped chipotle, and all the spices salt, pepper, paprika, garlic, cumin, turmeric, and honey. Stir well and let it marinate for a few minutes.

Heat a pan over medium heat with a little olive oil. Add the chicken and sauté for 6–8 minutes until golden and cooked through. Remove from heat and set aside.

Heat a clean non-stick pan or crepe maker over medium heat. Lightly brush with olive oil. Sprinkle some cheese directly on the pan, then place a tortilla on top. Add a layer of cheese, then chicken, then another small sprinkle of cheese before folding in half. Toast each taco on both sides until golden brown and crispy, and the cheese has melted.

In a small bowl, combine mayonnaise, buttermilk, honey, chopped chipotle, and spices. Add a little water if needed to thin the sauce. Mix until smooth and creamy.

Drizzle the honey chipotle sauce over the tacos or serve it on the side for dipping. Garnish with a sprinkle of fresh cilantro or a squeeze of lime if desired.