Combine lemonade, honey, chili powder and garlic in a bowl. Whisk well to combine
Pour over chicken in a Ziploc bag and let marinate in the fridge for at least 1 hour (8 hours or overnight is best)
Remove chicken from bag and grill on both sides for 8-10 minutes until fully cooked.
Add leftover marinade to a saucepan and bring to a boil. Remove from heat.
Shred chicken and mix in with marinade.
Serve on flour tortillas with your favorite toppings (I like to add cheddar jack cheese, sour cream, pico de gallo and guacamole)