• Wash and dry all produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together coleslaw mix, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and cook until everything is coated and glaze has thickened, 1-2 minutes. Remove from heat.

• Meanwhile, in a small bowl, combine mayonnaise with sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with chicken mixture and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.