In a nonstick skillet over medium heat, add the chicken and cook for 1-2 minutes to warm through. While the chicken cooks, whisk the soy sauce, fish sauce, vinegar, honey, ginger, hoisin, garlic and pepper to combine.

Add the sauce mixture to the chicken and continue cooking until the sauce reduces by ½. Remove from the heat and set aside.

In a medium bowl, toss together the cabbage, celery, carrots and cilantro.

In a small bowl, whisk together the vinegar, honey and sesame oil. Season with salt and pepper to taste.

Toss the slaw with the dressing to combine.

In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar.

Blend to combine until smooth. Set aside.

Toast the tortillas over an open flame or in a skillet until lightly charred, working one at a time. Place the toasted tortillas on a plate and cover until all tortillas are done.

Spoon ¼ cup of chicken into the center of the tortilla.

Top with slaw and peanut sauce.

Garnish with chopped cilantro and lime, if desired.