In a medium bowl, combine shredded chicken, honey, lime juice, lime zest, smoked paprika, salt, pepper, garlic powder, and cumin. Mix until chicken is evenly coated.
Allow the chicken mixture to rest for 10-30 minutes to let the flavors meld.
While the chicken rests, prepare your additional ingredients by dicing the avocado, tomatoes, and red onion.
Heat a large dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side until pliable. Transfer to a plate and cover with a clean kitchen towel to keep warm.
To assemble each burrito, place a warmed tortilla on a flat surface. Spread about 2 tablespoons of sour cream in a line across the lower third of the tortilla.
Spoon approximately 1/2 cup of the honey-lime chicken mixture on top of the sour cream.
Sprinkle about 1/4 cup of shredded cheese over the chicken, followed by diced avocado, tomatoes, and red onion.
Finish with a sprinkle of fresh cilantro.
To fold the burrito, first fold in the sides of the tortilla toward the center. Then firmly roll the tortilla from the bottom up, tucking in the sides as you roll.
Place the assembled burrito seam-side down. For a smothered version, place in a baking dish, top with additional cheese, and broil for 2-3 minutes until cheese melts.
Serve immediately with additional cilantro and lime wedges if desired.
Notes
For meal prep, store the chicken mixture separately from fresh ingredients and assemble just before eating.
Rotisserie chicken works perfectly for this recipe and saves time.
For a spicier version, add minced jalapeño or increase the red pepper flakes.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.