Add the shredded cabbage and carrots (if using) to a medium bowl and sprinkle with kosher salt. Use tongs to toss together.
Add the yogurt, cilantro, jalapeño, lime juice, honey (or sugar), garlic, dill, and chives to a blender and blend until smooth and well combined, 1 minute. Pour the dressing over the cabbage and use tongs to toss to combine until the cabbage is well coated. Set aside.
In a large bowl, mix the chicken, cilantro, buffalo sauce, scallions, garlic, and salt until well combined.
Spread 2 tablespoons of the chicken onto a tortilla so that it is thin. You should get about 10 to 12 tortillas.
Place a griddle, large cast iron skillet or a large nonstick pan over medium heat (about 400 degrees F.) I prefer to use a griddle so that you can do more tortillas at a time and flip easier.
Once the pan is hot, add 1 to 2 tablespoons of avocado oil and swirl the oil around the pan. Place the tortilla meat side down, pressing down slightly with a spatula, and cook until golden, 2 to 4 minutes, then flip and cook for another 1 to 2 minutes. Remove from the pan and transfer to a wire rack or platter and cook the remaining tortillas, adding more oil to the pan if necessary so the chicken doesn’t stick.
Top each tortilla with the cabbage slaw, a drizzle of buffalo sauce, avocado slices and jalapeño, if desired. Enjoy!
