In a medium bowl, combine coleslaw mix, vinegar, mayonnaise, 1/2 tsp sugar, and 1/2 tsp salt (1 tsp each of sugar and salt for 4). Mix thoroughly and set aside until ready to serve. 

Snip a corner of the packet and drain any excess liquid from chicken*. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with savory paprika blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. 

Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warmed and pliable, 30-60 seconds. 

When chicken is done, fill tortillas evenly with coleslaw (draining first), chicken, as much salsa as you'd like, and sour cream. Divide tacos between plates and serve with chips and any remaining salsa on the side.