Whisk the soy sauce, hoisin, sweet chili sauce, sesame oil, lime juice, garlic and ginger. Add the chicken, toss to coat, cover and refrigerate for at least 15 minutes.

Heat about 1 inch of oil in a large skillet over medium-high heat. Test with a scrap of wrapper: it should sizzle at once and turn golden in about 30 seconds.

Lower one wrapper into the oil, fold it with metal tongs into a taco shape and hold for 3 to 4 seconds. Release and fry for 15 to 20 seconds more, flipping once, until golden.

Drain the shells upright on a paper towel-lined plate. Don’t stack them while hot.

Heat the olive oil in a clean skillet over medium heat. Cook the marinated chicken in an even layer for 6 to 8 minutes, stirring occasionally, until glazed and cooked through (165°F). Let it rest briefly.

Toss the cabbage, carrot and red onion. Whisk the mayonnaise, soy sauce, sweet chili sauce, lime juice and sesame oil, then pour it over the vegetables with the cilantro. Season with salt and pepper.

Spoon 2 to 3 tablespoons of chicken into each shell, top with slaw, and finish with sesame seeds, green onions and cilantro. Serve right away with lime wedges.