Heat a large pot with enough oil for frying just until it reaches 350 degrees.
Cut the chicken breasts on a plastic cutting board into large chunks. Season the chicken breasts on each side with salt and pepper.
Toss the chicken pieces in the flour and coat thoroughly. Then place in the hot oil to fry.
Drain the chicken on a sheet tray fitted with a rack or a plate with a paper towel.
To make the sauce: melt the butter over medium high heat in a wok. Add the remaining ingredients with a bit of avocado oil and bring to a simmer. Toss the chicken pieces into the sauce and coat evenly.
Make the coleslaw: mix together the carrots, cabbage, sugar, salt and pepper as desired and mix together. Taste for seasoning.
Warm the flour tortillas in a dry saute pan or griddle and assemble the tacos. Layer the hot chicken in the center and top with coleslaw and serve!
