Sheet Pan Crispy Chicken Tacos with Roasted Jalapeño Sesame Verde

Preheat the oven to 425° F. On a baking sheet, toss the chicken with olive oil, onions, chipotle, chili powder, oregano, and cumin. Pour over the tamari and honey. Toss to coat. Arrange in a single layer. Add the garlic cloves, jalapeño, and green onions (for the salsa). Roast everything for 20 minutes or until the chicken is cooked.Remove the garlic cloves, jalapeño, and green onions from the sheet pan and add to a food processor. Let cool. Shred the chicken and toss with the sauce on the sheet pan. Line the taco shells up in a 9×13 inch baking dish. Bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.To make the sauce. Add the salsa verde and tamari to the food processor with the jalapeño. Blend until smooth. Stir in the sesame seeds. Serve each taco with the sesame verde sauce. Enjoy!