Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture, 1/4 cup slaw mixture and shredded cojita cheese.