Preheat the oven to 350F, and line a baking sheet with Reynold's parchment paper. Set aside.

Using a sharp knife, cut the tortillas in 6 equal wedges, then arrange in a single layer on the baking sheet. Spray with nonstick spray, and sprinkle with cinnamon and sugar. Bake 10-12 minutes until crisp and crunchy.

While the chips bake, make the salsa. In a medium bowl, squeeze the juice of the two limes, and whisk in the 2 tablespoon of honey.

Wash all remaining fruit, peel the kiwis, and chop everything into small uniform pieces. Toss with the honey-lime dressing.

Once tortilla chips are done, arrange about half of them on a large plate, and top with some salsa and a drizzle of honey. Layer the remaining chips on top, and spoon more salsa and more honey on top. Serve immediately!