Marinate the Chicken: In a medium bowl, whisk together the sweet chili sauce, low-sodium soy sauce, lime juice, minced garlic, and grated ginger until combined. Add the chicken breasts or thighs to the bowl, ensuring they are well-coated. Cover and let marinate for at least 15 minutes or up to 4 hours.

Prepare the Creamy Spread: Mix mayonnaise (or Greek yogurt) with a splash of sweet chili sauce and lime juice in a small bowl. Stir until smooth and chill in the refrigerator.

Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until golden brown and cooked through.

Glaze the Chicken: Pour the remaining marinade into the skillet and simmer for 1–2 minutes until the sauce thickens.

Warm the Tortillas: Wrap tortillas in a damp kitchen towel and microwave for 20–30 seconds or place in a dry skillet for 10–15 seconds on each side.

Assemble the Wraps: Spread the creamy sauce over each tortilla. Layer with lettuce, red cabbage, carrots, cucumber, and glazed chicken. Sprinkle with cilantro and green onions.

Fold and Roll Tightly: Fold the sides inward and roll from the bottom tightly. Cut the wrap diagonally in half before serving.