Serve chicken and vegetable mixture, cilantro cream, coleslaw, warm tortillas, and lime slices separately so guests can assemble their own. Serve with Grilled Corn with Citrus Butter.

1 1/2 cups sour cream
1 tbls. chopped canned chipotle chilis
2 tbls. packed golden brown sugar
1 tbl. smoked hot Spanish paprika
2 1/4 tsp. chili powder
1 1/2 tsp. Kosher salt
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder

2 small zucchini, quartered lenghtwise
1 red bell pepper, seeded, cut in 3/4" strips
2 tbls. canola oil
1 pound skinless, boneless chicken breast halves, each halved horizontally

12 5-6 inch corn tortillas, warmed
Cilantro Slaw
2 limes, each cut in six wedges

Cilantro Slaw:
12 oz. purchased, shredded three-color coleslaw mix, about 7 cups
1 cup coarsely chopped cilantro
3 tbls. canola oil
3 tbls. fresh lime juice
1/2 tsp. Kosher salt
1/2 tsp. ground black pepper

1 1/2 cups sour cream 1 tbls. chopped canned chipotle chilis 2 tbls. packed golden brown sugar 1 tbl. smoked hot Spanish paprika 2 1/4 tsp. chili powder 1 1/2 tsp. Kosher salt 1 1/2 tsp. garlic powder 1 1/2 tsp. onion powder 2 small zucchini, quartered lenghtwise 1 red bell pepper, seeded, cut in 3/4" strips 2 tbls. canola oil 1 pound skinless, boneless chicken breast halves, each halved horizontally 12 5-6 inch corn tortillas, warmed 2 limes, each cut in six wedges 12 oz. purchased, shredded three-color coleslaw mix, about 7 cups 1 cup coarsely chopped cilantro 3 tbls. canola oil 3 tbls. fresh lime juice 1/2 tsp Kosher salt 1/2 tsp ground black pepper

Prepare BBQ to medium heat. Whisk sour cream and chipotle chiles in small bowl, season with salt. Whisk brown sugar and next 5 ingredients in another bowl to blend for spice rub.

Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil and toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.

Place chicken and vegetables on the grill and cook until done, about 5 minutes. Transfer chicken and vegetables to a work surface and cut chicken into 1/2 inch strips and vegetables into 3/4" pieces. Place them in a large bowl and blend well. Reserve.

Cilantro Slaw: Whisk oil, lime juice, salt and pepper in a medium bowl. Add cabbage and cilantro to the mixture