Mix gochujang, soy sauce, and honey in a bowl to make the glaze.

Cut chicken into bite-sized pieces and toss with half the glaze.

Heat a large skillet over medium-high heat and cook chicken until crispy and cooked through, about 8-10 minutes.

While chicken cooks, quick-pickle the cabbage with rice vinegar and salt.

Mix sour cream with lime juice and cilantro for the crema.

Warm tortillas and assemble tacos with chicken, pickled cabbage, and cilantro lime crema.