Put the panko breadcrumbs and paprika on a plate, season with a generous pinch of salt and mix to combine.

Drizzle some vegetable oil over the chicken strips, and toss to coat. Press the chicken strips into the spiced breadcrumb mixture until evenly coated.

Heat a drizzle of vegetable oil in a large, wide, non-stick pan over a medium-high heat and fry the breaded chicken strips for 5-6 mins on each side, or until golden and cooked through.

Meanwhile, combine the red Thai curry paste and mayonnaise in a small bowl with 1 tbsp cold water and a pinch of salt and pepper.

Put half the curry mayo in a large bowl with the carrot and cabbage slaw, and mix well. Add 1/2 tbsp cold water to the remaining red Thai curry mayo and stir to loosen.

Put the tortillas on a plate and microwave for 20 seconds on high, or until warm.

Divide the creamy slaw, crispy chicken strips and remaining curry mayo evenly between the warmed tortillas. Drizzle over the sriracha and top with the chopped coriander. Serve any leftover curry mayo on the side for dipping.