In a mixing bowl, whisk together all the marinade and chicken ingredients. Cover the bowl with plastic wrap and marinate it overnight in the refrigerator.
Preheat your grill. Grill the chicken over medium-high heat, turning occasionally, until the chicken is browned and cooked through, about 10-15 minutes total, depending on the size of the chicken pieces. Set aside when done.
Warm the tortillas on the grill, about 20 seconds per side.
Add red cabbage and chicken in a warm tortilla. Top with salsa, guacamole, jalapeno, and cilantro. Serve with lime wedges.