Prepare all of the vegetables and slice them into thin strips. Place the green cabbage in a bowl and toss with the blue cheese dressing.
In another bowl, whisk together the honey and Sriracha sauce and put in the microwave for 30-60 seconds until warm. Season with a little salt and pepper.
Dice the boneless chicken breasts into small pieces. Heat a skillet and drizzle with olive oil. Place the chicken pieces into the pan and turn to medium-high heat and let the chicken pieces brown on both sides. Season with Montreal Steak Seasoning. Once the chicken is cooked through, pour the honey mixture on the chicken. Let simmer for a few minutes until thickened.
Heat a flat skillet to medium heat and place several corn tortillas on the pan. Once the tortillas warm, add the cabbage to the tortilla, a spoonful of the chicken and top with the fresh vegetables. Serve warm.