Preheat oven to 180C.
Mix chicken, oil, garlic, paprika, cayenne pepper and salt in a bowl, and set aside.
Heat oil in a heavy base casserole pot, add onion, cook for 2 minutes or until soft. Add chicken mix, cooking for 4-5 minutes or until brown. Add the stock and bring to boil. Cover with lid, place in the oven, cook for 1.5 hours. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl, shred with 2 forks. Stir through BBQ sauce.
Meanwhile, place tortillas on a lined baking tray, spray with olive oil, bake for 6 minutes, or until crisp
To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper.
To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime.