Season the chicken with garlic powder, smoked paprika, salt, and pepper.
Cook 6 to 7 minutes per side until it hits 165°F inside, then rest 5 minutes and shred.
Melt the butter in a skillet and stir in the hot sauce.
Toss the shredded chicken in the sauce until fully coated, and cook 1 to 2 minutes.
Mix the slaw ingredients in a bowl and let it rest 10 to 15 minutes.
Warm the tortillas about 20 seconds a side, or char them over a flame.
Assemble: buffalo chicken, then slaw, cheese, cilantro, and a squeeze of lime.