1. Trim excess fat from chicken, pat dry with paper towels, and lightly pound to even thickness if using breasts.

2. Combine smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.

3. Rub spice mixture all over chicken, then coat generously with BBQ sauce. Let marinate for 15-30 minutes at room temperature.

4. In a bowl, whisk together olive oil, apple cider vinegar, and honey. Toss with shredded cabbage and carrots to make coleslaw. Refrigerate until ready to use.

5. Bring marinated chicken to room temperature and pat dry if excess marinade has pooled.

6. Heat a grill pan or skillet over medium heat with a drizzle of olive oil.

7. Cook chicken 5-7 minutes per side without moving, until caramelized and cooked through.

8. Brush with additional BBQ sauce during the last 2-3 minutes of cooking.

9. Check internal temperature reaches 165°F (74°C) using a meat thermometer.

10. Remove chicken from heat and let rest for 5 minutes on a cutting board.

11. Slice chicken thinly against the grain.

12. Warm tortillas briefly in a dry pan or microwave.

13. Assemble wraps by placing sliced BBQ chicken and coleslaw in the center of each tortilla.

14. Fold and roll tortillas, then serve immediately.