Heat coals or gas grill for direct heat. In a large bowl, mix 1/4 cup old el pasoᵀᴹ thick n' chunky salsa, the honey, chopped chipotle chilies in adobo sauce and chili powder until well combined. Add the boneless chicken breasts, medium red bell pepper, medium green bell pepper and medium onion; toss to coat everything evenly. Transfer the coated chicken and vegetables to a grill basket (grill “wok”), spreading them in a single layer as much as possible.

Cover and grill the chicken and vegetables over medium heat 15 to 18 minutes, shaking the basket or stirring the mixture occasionally so it cooks evenly, until the chicken is no longer pink in center and the vegetables are crisp-tender.

Spoon the grilled chicken and vegetable mixture onto the center of each tortilla. Top with slices or chunks of the medium ripe avocado and additional old el pasoᵀᴹ thick n' chunky salsa. Roll the tortillas around the filling to form fajitas and serve right away.