In a medium bowl, toss together all Bean Salad ingredients; mix well, cover and refrigerate at least 2 hours before serving.
In a large sauce pan, melt cranberry sauce with honey (about 2 minutes).
Add chicken to cranberry-honey mixture and toss to coat well. Sprinkle with cheese and mix to coat evenly.
Lay chicken in a single layer on a parchment-covered baking sheet and bake in 350°F convection oven or 400°F conventional oven for 6-8 minutes or until internal temperature reaches 165°F. Remove from heat and keep hot for serving.
In a small bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined; place in a covered container for serving.
Place ½ cup chopped spinach inside a tortilla, top with ¼ cup chicken and ½ cup bean salad and drizzle with 1 Tbsp. Cranberry Mayo. Fold tortilla with ingredients inside to form a hand-held taco.
