1) Heat the griddle to high.
2) Brush the poblano chillies with oil and season with salt and pepper. Place the chillies on the griddle and cook until charred on all sides, about 10 minutes. Remove from the griddle, place in a bowl and cover with cling film for 10 minutes. Remove the skins, seeds and stems and cut into thin slices.
3) Brush the onions with oil and season with salt and pepper. Place on the griddle and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the barbecue sauce during the last few minutes. Most of the skin should come off on the griddle, but if not, take it off when the onions come off the griddle.
4) Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar, salt and pepper in a large bowl. Add the cabbage, carrot, onion and green onion and stir to combine. Season with more salt and pepper, if needed. Let the coleslaw sit for at least 15 minutes before serving.
5) Heat the griddle to high.
6) Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon of salt and 1 teaspoon of black pepper in a small bowl.
7) Season the top side of the chicken breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the griddle, rub side down, and griddle until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the griddle and let rest 5 minutes before slicing.
8) Griddle the flour tortillas briefly, just to mark and heat.
To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Fire roasted green chilli guacamole:
Combine all of the ingredients in a medium bowl and season with salt and pepper.
Yield: 4 to 6 servings