Wash and dry produce.

In a medium bowl, combine coleslaw mix, vinegar, and ½ tsp sugar (1 tsp for 4 servings). Set aside until ready to serve.

Trim and cut scallions into 1-inch batons.

Pat chicken* dry with paper towels. Thinly slice crosswise. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallions. Cook, stirring occasionally, until chicken is browned and warmed through and scallions are tender, 2-3 minutes. 

Remove from heat; stir in sweet soy glaze. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water. 

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

Divide tortillas between plates; fill with slaw (draining first) and chicken and scallions.  

Top with as much gochujang aioli as you like and crispy fried onions. Serve.