Honey chipotle glazed chicken skewers

Dry brine the chicken thighs with salt overnight.

Combine the honey, chipotles in adobo, water, lime juice, garlic and Mexican oregano in a pot, bring to a simmer over medium low heat and transfer to a container.

Cut the brined chicken into thin strips and thread onto skewers.

Heat a griddle pan on high with oil and sear the skewers on all sides, rotating and pressing, until crispy, browned and cooked through.

Turn the heat to low and brush or spoon the tare over the chicken; the sugars caramelize fast, so do not let them burn. Add more tare after pulling.

Serve in a flour tortilla with sour cream, shredded lettuce, pickled onion and tomato, rolled up.