In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until combined. Add the chicken breasts to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Heat a skillet over medium-high heat and add a splash of oil. Once shimmering, add the marinated chicken breasts, cooking for about 6-7 minutes per side until golden-brown and internal temperature reaches 165°F. Once done, remove and let rest.

While the chicken cooks, wash and chop your vegetables. Slice the lettuce, carrots, bell peppers, and green onions into thin pieces and set aside in a mixing bowl.

On a tortilla, layer the ingredients starting with shredded lettuce, cooked chicken, and your prepared veggies. Add extras like avocado or jalapeños if desired.

Fold in the sides of the tortilla over the filling, roll it up tightly from the bottom, and slice in half for easier handling. Serve warm.