• Wash and dry produce. • Thinly slice jalapeño crosswise into rounds, removing ribs and seeds for less heat. • In a small microwave-safe bowl, combine jalapeño, half the vinegar (you’ll use the rest later), 1/4 tsp sugar (1⁄3 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally.

• Heat a drizzle of oil in a large pan over medium-high heat. • Add pulled chicken* and cook, stirring, until warmed through, 2-3 minutes. • Stir in mustard, 1/4 cup water, and as much hot sauce as you like. Season with salt and pepper. • Reduce heat to a simmer. Cook, stirring occasionally, until thoroughly combined, 3-4 minutes more.

• While filling cooks, in a medium bowl, combine sour cream, jalapeño pickling liquid (reserve jalapeño for serving), remaining vinegar, and 1/2 tsp sugar (1 tsp for 4 servings). • Add cabbage; toss until thoroughly coated. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling, slaw, pickled jalapeño, and crispy fried onions. Serve.