Season chicken with chili powder and 1/4 teaspoon sea salt; set aside.

Heat oil in a large skillet over medium. Add chicken and cook 4-6 minutes per side or until no longer pink. Shred chicken and set aside.

Meanwhile, place yogurt into a small bowl. Whisk in 1 tablespoon lime zest, 2 tablespoons lime juice, honey and remaining 1/4 teaspoon salt. Thinly slice cabbage and cube the mangoes.

Heat tortillas individually in a hot skillet for 2 minutes per side, allowing them to crisp.

Top tortillas with yogurt mixture, chicken, cabbage, mango cubes, and chopped cilantro. Serve immediately.