How to make it
In a medium bowl, combine the chicken stock, soy sauce, Lee Kum Kee Hoisin, honey, garlic, and ginger, whisking to combine. Set aside.
In a large skillet with a tight fitting lid, heat a the oil over medium-high heat. Once the oil is hot, add the chicken, searing on each side for 4 minutes.
Add the Hoisin mixture to the skillet, and bring to a boil. Reduce heat to low and place the lid on the skillet. Cook the chicken for 25-35 minutes, turning once. Remove from heat and set aside to cool slightly. Remove the chicken and transfer to a plate or cutting board and shred using two forks.
Bring the leftover sauce to a low boil and add cornstarch. Whisk and let thicken slightly. Once thick, remove from heat and set aside. Add the thickened sauce to the chicken.
Spoon the chicken mixture into the tortillas, add toppings and Tapatio, to taste.