Whisk the honey, lime juice, lime zest, 1 tablespoon of the oil, garlic, chili powder, cumin, smoked paprika, salt and pepper in a bowl. Add the chicken pieces, toss to coat, cover and refrigerate for at least 30 minutes and up to 8 hours.
Toss the red cabbage, cilantro, lime juice, honey and salt in a bowl. In a separate bowl, stir together the sour cream, lime juice, lime zest and salt, then add water a little at a time until it drizzles easily. Refrigerate both.
Heat the remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat. Lift the chicken out of the marinade, letting the excess drip off (discard the used marinade). Spread it in a single layer, in two batches if needed, and cook undisturbed for 3 minutes until browned.
Stir and cook for 3 to 5 minutes more, lowering the heat to medium if the honey starts to darken too fast, until the chicken is caramelized and reaches at least 165°F (74°C) inside; 175°F gives the most tender thighs.
Turn off the heat. Add the butter, honey and lime juice for the glaze and toss until the chicken is glossy and sticky.
Warm the tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side, or directly over a gas flame, and keep them wrapped in a towel.
Fill each tortilla with slaw and chicken, then top with lime crema, cotija, avocado, jalapeño and radish. Serve with lime wedges.
