Preheat oven to 425°F.
In a medium-large bowl, whisk together olive oil, garlic, honey, lime juice, paprika, onion powder, salt and pepper. Add chicken breast and coat with marinade then set aside covered in the refrigerator.
In a medium bowl, combine olive, oil, paprika, chili powder and salt. Add cauliflower and coat with the olive oil and spice mixture.
Transfer the chicken and cauliflower to a baking sheet lined with foil. Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the cauliflower is charred on the edges. Allow chicken to rest for 5 minutes before slicing.
When the chicken and cauliflower are roasting, prep the toppings and mix together in a small bowl the yogurt lime dressing. Set aside.
Warm the tortilla shells in a cast iron pan and then fill with chicken, cauliflower, cabbage, pickled red onion, parsley and drizzle with yogurt lime dressing. Serve with lime wedges. Enjoy!
