Zest 1 lime to get 1/2 teaspoon zest and juice 2 limes to get 4 tablespoons juice. Combine mayo, lime zest, lime juice, sriracha, and granulated sugar in a bowl. Season with salt and pepper to taste. Stir well, then adjust lime or sriracha to preference.
Peel and thinly slice honey mangoes, then slice green cabbage to pack 2 cups. Coarsely chop cilantro to measure 1 cup. Thinly slice red onion and cut carrots into matchsticks. Toss all ingredients in a large bowl with tongs.
Spray both sides of tortillas with cooking spray. “Grill” on stovetop until slightly charred, or warm in the microwave (covered with a damp paper towel). Fold tortillas in half while warm for easy assembly.
Shred or coarsely chop rotisserie chicken. Warm through if necessary.
Fill each tortilla with chicken, a generous spoonful of slaw, and a drizzle of sauce. Add cilantro, lime juice, and sliced avocado as desired.
