In a mixing bowl, combine the shredded chicken with the honey BBQ sauce and mix until evenly coated.
Preheat a grill or grill pan over medium heat.
Lay the flour tortillas flat on a clean surface.
Place the chicken mixture on the grill and cook for 5-7 minutes, stirring occasionally until heated through.
Remove chicken from heat and let cool slightly.
On each tortilla, layer chopped romaine lettuce, halved cherry tomatoes, shredded cheese, and sliced red onion.
Top the vegetables with an equal portion of the warm BBQ chicken mixture.
Add avocado slices if desired.
Roll the tortillas tightly, folding in the sides to secure the filling.
Serve immediately or wrap in foil for a portable meal.