In a medium bowl, mix together the cabbage, Greek yogurt, lime juice, green onions, and a pinch of salt.

Toss until well combined and place in the fridge while you prepare the chicken.

Heat olive oil in a large skillet over medium heat.

Add the shredded chicken and spread it out in the pan. Let it cook undisturbed for 2–3 minutes so the edges get lightly golden.

Stir and cook another 1–2 minutes until warmed through and slightly crispy.

In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.

Pour the sauce directly into the skillet with the chicken and let it simmer for 2–3 minutes so the flavors combine.

Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.

Toss the chicken so it’s fully coated—there should be enough sauce to cling to every piece.

Warm the tortillas.

Fill each with the saucy chicken and top with the creamy slaw.

Finish with sesame seeds, cilantro, or a squeeze of lime.