Cut chicken into bite sized pieces. Saute in hot oil for a minute or two. Sprinkle with taco seasoning, pepper, and a little crushed red pepper. When chicken has cooked through, add BBQ sauce and reduce heat. Allow to simmer for about 10 to 15 minutes, until sauce has thickened a bit. Remove from heat and set aside.
Meanwhile, pour a generous amount of vegetable oil into a medium frying pan and place over medium high heat. When oil is nice and hot, but not smoking, carefully slide in a corn tortilla. Allow it to cook for about 1 minute or till nicely golden brown. Flip the tortilla and continue to cook till crisp and browned on the other side. Transfer cooked tortilla to a double layer of paper towels to drain. Repeat with remaining tortillas, adding additional vegetable oil as needed.
Top corn tortillas with BBQ chicken, shredded cabbage, cheese, and drizzle with jalapeno ranch.