Grilled Chicken Taco..my grill is gonna run out of gas soon

I think my grill is going to go on strike soon, (what am I saying, SC is a non union state, back to work grill!) This time we are grilling chicken tacos. We adapted this from a Bobby Flay recipe, the grill master himself. The original spice rub called for cinnamon but I am not a fan, instead I just stuck with the heat and the brown sugar (fairly traditional BBQ flavors)

Tacos:

4 Chicken Breasts, Pounded to about 1 inch

Flour Tortillas 

Roasted Peppers (below)

Cole Slaw (below)

Chedder Cheese, Shredded

Dry Rub:
2 Tsp Chili Powder
2 Tsp Smoked Paprika
2 Tsp Cumin
2 Tsp Brown Sugar
2 Tsp Kosher Salt
1 Tsp Ground Black Pepper
1 Tsp Garlic Powder

Roasted Peppers:
2 Poblano Peppers
Vegetable Oil
Salt and Pepper

Cole Slaw:
3/4 Cup Mayo
3 Tbs Apple Cider Vinegar
2 Tbs Sugar
1 Tsp Celery Seed
Salt and Pepper
1 pkg Cole Slaw Mix
1/2 small Red Onion thinly sliced

Make the cole slaw ahead of time and refrigerate. Mix together mayo, vinegar, sugar, celery seed, and salt and pepper. Add cole slaw mix and onions. Toss to combine. Season to taste.

Heat the grill to high. Coat the peppers in oil and salt and pepper. Char each side on the grill, about 10 mins total. Remove peppers and place in a bowl and cover for 10 mins. Peel, seed, and slice peppers.

Adjust grill to med-high. Mix together dry rub ingredients. Dust the chicken with the dry rub on all sides. Coat with vegatable oil and place on the grill. Grill 5-6 mins per side until done. Let the chicken rest for 5 mins. Slice the chicken in to thin strips.

Grill the flour to tortillas, 1-2 mins per side.

Assemble the taco: tortilla, chicken, cheese, peppers, cole slaw.

Enjoy!