Preheat your oven up to a toasty 425°F (220°C).

In a large resealable bag, toss the diced chicken and flour together like you're dancing at a party. Shake until each piece is well coated and set aside.

Grab two bowls. In one, mix the panko breadcrumbs with salt and pepper. In the other, whisk together the eggs and water.

Take a piece of chicken, dunk it into the egg mixture, then roll it in the panko crumbs like you're making a fancy snack. Make sure each piece is fully coated in golden goodness.

Place the coated chicken pieces on a baking sheet lined with parchment paper or foil. Repeat with the rest of the chicken. Pop the tray into the preheated oven for 20-22 minutes, or until the chicken turns a beautiful golden brown and is cooked through.

While the chicken's getting its tan on, combine the barbecue sauce, brown sugar, lime juice, and minced garlic in a saucepan over medium heat. Stir it up and let it simmer until it thickens and becomes a delicious, cohesive sauce. Give it a taste and adjust the sweetness or tanginess as you like.

Once the chicken is done, add it to the saucepan with the sauce and stir it around so each piece gets a nice, even coating.

Warm up your tortillas and fill them with the saucy chicken, a generous sprinkle of shredded lettuce, and a drizzle of creamy ranch dressing.