Trim and dice the chicken breasts into ½" cubes then place in a medium-sized mixing bowl. Add the minced onion, garlic, soy sauce, lime juice, lime zest, chili flakes and sugar. Mix until thoroughly combined, cover and refrigerate for at least 1 hour.

While the chicken is marinating, combine the shredded cabbage, carrot, green onions, cilantro and peanuts. In a separate bowl, whisk together all of the ingredients for the dressing. Refrigerate the vegetables and the dressing until the tacos are ready to serve.

After the chicken has marinated for at least 1 hour, take it out of the fridge and remove the plastic wrap.

Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken to the skillet and cook for approximately 10 minutes until it’s cooked all the way through. While the chicken is cooking, warm the tortillas.

Remove the components for the Asian slaw and combine the dressing with the vegetables, tossing lightly to combine.

Assemble the tacos by filling the tortillas with a bit of the chicken filling followed by a generous topping of the Asian slaw. Get ready for a new family favorite and enjoy!