Pat chicken dry with paper towel. Season chicken with cumin, salt and pepper. Heat oil in skillet set over medium heat; cook chicken for 2 to 3 minutes per side or until browned.
Stir in onion and garlic; cook for 1 minute. Stir in beer, tomatoes, chipotles in adobo sauce and honey. Bring to boil.
Reduce heat to medium-low; cover and cook for 30 to 45 minutes or until chicken is very tender. Remove chicken from skillet and shred with 2 forks.
Bring braising liquid to boil; cook for 5 to 8 minutes or until thickened. Toss chicken in braising liquid until well coated.
Meanwhile, warm tortillas according to package directions. Assemble chicken, guacamole, pico de gallo and cilantro in warm tortillas.
