In a medium bowl, whisk together 1/2 cup sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add the sliced chicken and toss to coat thoroughly. Let marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator.

While the chicken marinates, prepare the creamy spread. In a small bowl, combine mayonnaise or Greek yogurt, 2 tablespoons sweet chili sauce, and 1 tablespoon lime juice. Whisk until smooth and set aside.

Prep all your vegetables: wash and dry the lettuce, shred the red cabbage, julienne or grate the carrot, cut the cucumber into matchsticks, chop the cilantro, and slice the green onions.

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken, reserving the excess marinade in the bowl. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through with caramelized edges.

Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes sticky and glossy, coating every piece of chicken. Remove from heat.

Warm the tortillas for 20-30 seconds in the microwave between damp paper towels, or heat them one at a time in a dry skillet over medium heat until soft and pliable.

Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon of the creamy chili sauce down the center, leaving a 2-inch border at the top and bottom.

Layer with shredded lettuce, red cabbage, carrot, and cucumber. Place a generous portion of the sweet chili chicken down the center on top of the vegetables. Sprinkle with fresh cilantro and green onions.

Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking the filling in as you go, until you have a secure wrap. Slice in half on a diagonal for easier eating.