Wash and dry produce.

Roughly chop half the cilantro; pick whole leaves from remaining cilantro (discard remaining stems). Quarter lime. Roughly chop cashews.

In a medium bowl, combine cabbage and carrot mix, chopped cilantro, mayonnaise, juice from one lime wedge, ½ tsp sugar, and a pinch of salt and pepper (juice from two lime wedges and 1 tsp sugar for 4 servings).

Refrigerate until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Remove from heat. Stir in hoisin sauce and Sriracha (if sauce seems too thick, stir in a splash of water).

While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Divide tortillas between plates and fill with chicken and creamy slaw. Top with cashews and as many cilantro leaves as you like. Serve with remaining lime wedges on the side.