Combine all spices together in a bowl.
Place spices and chicken breasts (trimmed of fat) into a large freezer bag. Toss until meat is well covered. Set in refrigerator for 1 to 8 hours.
Warm a grill medium-high heat and cook the chicken until cooked through, about 7 minutes on each side (confirm doneness with a meat thermometer). Toast tortillas on the upper rack of the grill, about one minute each side.
Prepare the Avocado Serrano Coleslaw.
Once removed from the grill, use two forks to shred the chicken.
In each tortilla add about 1/3 cup of shredded chicken and top with about 2 Tbsp. of coleslaw.
Recipe by Brandi Koskie; Photo by Dana Shultz