In a bowl, toss the cubed chicken with smoked paprika, salt, pepper, and the chipotle in adobo.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear until golden brown and cooked through, about 6 to 8 minutes.
Stir in the minced Hatch green chilies and cook for an additional 2 minutes until softened.
Remove from heat and drizzle with honey and lime juice, tossing to coat evenly.
Warm the mini corn tortillas in a clean, dry pan or on an open flame.
Assemble the tacos by placing a portion of the chicken mixture onto each tortilla.
Top with thinly sliced red cabbage and sprinkle with fresh cilantro before serving.