Heat the olive oil in a skillet over medium heat. Add the chicken, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt and pepper. Toss for 2 to 3 minutes until warm and coated.
Toss the cabbage, scallions and cilantro with the lime juice and a pinch of salt.
Whisk the tahini, grated garlic, lemon juice, cumin and salt, adding water a spoon at a time until it drizzles.
Warm the tortillas in a dry skillet for 20 seconds per side.
Layer slaw and chicken on each tortilla, drizzle generously with sauce, roll tightly and slice in half.
