In a large bowl, combine the finely chopped chicken and seasonings (garlic powder, onion powder, paprika, salt, and black pepper). Mix until very well combined.

In a skillet over medium high heat, add the olive oil to warm up for 1 minute.

Add the chicken to saute for 8-10 minutes, until browned and fully cooked.

Remove from the heat before stirring in the buffalo sauce, chopped cilantro, and honey.

Heat up a griddle over medium high heat, or clean and use the same skillet as earlier.

Add a generous drizzle of olive oil to the griddle. The more olive oil, the crispier the tacos.

Working in batches, add the flour tortillas to the griddle then layer with the grated mozzarella over the entire tortilla surface. Add a serving of the buffalo chicken on one side of the tortillas. Let cook 30 seconds so the cheese begins to melt, then fold over to enclose the taco.

Cook for 1-2 minutes on each side, until deeply golden.

Combine all ingredients in a high speed blender. Pulse until very smooth. Season with salt and black pepper to taste. To add depth, add one tablespoon of olive oil.

Serve with the warm buffalo chicken crispy tacos!