1. Cut the tops off jalapeños. Remove seeds and ribs for milder heat, or leave them intact for intense heat. Puree in food processor; set aside. Reserve 2 teaspoons pureed jalapeños for basting sauce.
2. To make brine, heat water, brown sugar and salt in saucepan. Stir until sugar and salt are dissolved. Remove from heat; let cool completely. Slowly stir in 2 cups of beer, keeping foam from developing. Add pureed jalapeños; stir to combine. Place chicken in baking dish. Pour brine over chicken. Cover tightly with plastic wrap. Refrigerate for 4 to 8 hours.          
3. When ready to grill, make basting sauce by combining honey, mustard, black pepper, reserved pureed jalapeños and remaining beer. Remove chicken from brine; discard brine. 
4. Heat grill to medium. Wrap tortillas in foil. Place on grill in area of indirect heat. Place chicken on grill. Baste with beer-honey mixture while grilling. Grill on both sides, basting often until chicken is cooked through (about 20 minutes total).
5. Let chicken rest for 5 minutes. Thinly slice into long pieces. In a bowl, combine avocados, tomatoes, lime juice and salt. Serve chicken with warm tortillas, tomato mixture, radishes and lettuce. Drizzle with guacamole salsa. 

Calories: 458, Fat: 21 g (5 g Saturated Fat), Cholesterol: 87 mg, Sodium: 9565 mg, Carbohydrates: 32 g,  Fiber: 7 g, Protein: 32 g.