Toss your chicken in avocado oil, chili powder, garlic powder, paprika, cayenne pepper, thyme, and a generous sprinkle of salt. Heat it up in a big pot over medium-high heat until fragrant. This takes about 5 minutes.

Mix ketchup, brown sugar, honey, Dijon mustard, and beer. Dump over chicken. Bring to a simmer, let simmer for 15-20 minutes.

Microwave those tortillas for 30 seconds, flat, until they're nice and pliable.

Lay tortillas flat, pile on that BBQ chicken and a generous amount of cheese.

Fold one half over the filling, gently pressing it down to seal the deal. Grab some oil and brush it onto those tortillas.

Pop those bad boys in the oven at 375° F. Bake for 5-8 minutes, then gently flip those tacos and bake for another 5 minutes. They're done when the cheese is melted and the tortillas are crispy enough to hold all that deliciousness.