Stoked at Home

1 Bake the chicken: Preheat oven to 400°F. Whisk olive oil, honey, lime juice, chipotle, garlic, and salt in a small bowl. Coat chicken in the mixture and bake for 20–25 minutes, or until fully cooked (165°F internal temp). Chop or shred once slightly cooled.
3 Make the aioli: In a small bowl, combine Greek yogurt, chipotle, lime juice, honey, salt, and garlic powder. Stir until smooth. Adjust spice level by adding more chipotle or adobo sauce if desired.
5 Assemble tacos: Lay tortillas on a baking sheet. Spread a thin layer of aioli, add shredded chipotle chicken, sprinkle with cheese, and a few cilantro leaves. Fold in half.
7 Bake: Lightly brush or spray the tops with olive oil. Bake at 425°F for 10–12 minutes, flipping halfway until golden, crispy, and melted inside.
9 Serve: Drizzle with extra chipotle aioli and top with fresh cilantro or sliced jalapeños.