1. Cut the boneless skinless chicken thighs into bite-size pieces and pat them dry with paper towels.

2. In a mixing bowl, toss the chicken with cornstarch, garlic powder, salt, and black pepper until evenly coated.

3. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer, working in batches if necessary.

4. Cook the chicken, turning occasionally, until golden, crisp, and cooked through in the center, about 7–10 minutes. Transfer to a plate.

5. Carefully wipe out most of the excess oil from the skillet, leaving a light coating on the bottom.

6. Add the sweet chili sauce, soy sauce, honey, and lime juice to the skillet and bring to a gentle simmer over medium heat.

7. Stir the sauce until it slightly thickens, then return the crispy chicken to the skillet and toss until all the pieces are evenly coated. Remove from heat.

8. In a separate bowl, combine the shredded cabbage, shredded carrots, and cucumber sticks. Toss to mix and set aside.

9. In a small bowl, whisk together the mayonnaise and sriracha until smooth, adjusting the sriracha to your preferred heat level.

10. Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

11. To assemble each wrap, place a warm tortilla on a flat surface and add a layer of the cabbage-carrot-cucumber mixture down the center.

12. Spoon a generous portion of sweet chili chicken over the vegetables.

13. Drizzle with the sriracha mayo and a little extra sweet chili sauce if desired, then sprinkle with chopped cilantro.

14. Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap.

15. Repeat with the remaining tortillas and filling.

16. Slice each wrap in half, serve with lime wedges on the side, and enjoy immediately.