In a medium, non-reactive bowl (glass works well), add the jicama, carrots, red onion, radishes, jalapeno, and cilantro and toss to combine. Add the vinegar, sugar, olive oil and salt, and toss until the vegetables are well coated. Cover and refrigerate while you make the taco filling.
In a deep sided sauté pan, heat the olive oil over low heat. Add the onion and garlic. As the onion begins to wilt, season the chicken on all sides with cumin, coriander, salt and pepper. Raise the heat to medium-high, and nestle the chicken into the pan, letting it sear on both sides. Stir in the tomato, vinegar, agave nectar, paprika, sugar and chipotle pepper, bring it to a bubble, then lower heat to a simmer. Cover and let the chicken cook for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pan, slice it into strips, and return to the sauce, allowing it to coat on all sides.
Heat the corn tortillas in a hot skillet. To serve, fill shells with chicken, top with jicama slaw cotija cheese, and enjoy.