In a bowl, whisk together honey, lemon juice, 1 tablespoon olive oil, and minced garlic. Add chicken strips and marinate for 30 minutes.

Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook marinated chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.

In the same skillet, sauté bell pepper and onion until softened, about 5 minutes. Return chicken to skillet and mix with vegetables.

For the sauce, whisk flour into a small amount of cold broth until smooth. Heat remaining broth in a saucepan, whisk in flour mixture, tomato paste, cumin, chili powder, oregano, salt, and pepper. Simmer until thickened, about 5 minutes.

Warm tortillas in microwave for 30 seconds wrapped in damp paper towels. Fill each tortilla with chicken mixture and 2 tablespoons cheese. Roll tightly and place seam-side down in prepared baking dish.

Pour sauce over enchiladas and top with remaining cheese. Cover with foil and bake for 25 minutes.

Remove foil and bake 10 more minutes until cheese is golden. Let rest 5 minutes before serving.

Garnish with fresh cilantro and serve with lime wedges.