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preheat oven to 425°.
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in a large resealable plastic bag, combine chicken and flour and shake until fully coated.
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set up a dredging station:
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in one bowl, add panko bread crumbs and in another bowl, whisk eggs and add 2 tablespoons water.
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dip chicken in eggs then in panko until fully coated.
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transfer to a parchment-lined baking sheet and season generously with salt and pepper.
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bake until golden and crispy, 23 to 25 minutes.
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meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
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coat baked chicken in sauce.
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serve chicken in tortillas with pepperjack cheese and coleslaw.
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garnish with cilantro.