• 1.5 lbs skinless boneless chicken breasts
• 2 Tbsp sriracha
• 2 Tbsp lime juice (juice from one lime)
• 2 Tbsp low sodium soy sauce
• 2 Tbsp olive oil
• 1 Tbsp fresh ginger (grated, or 1/2 tsp ground ginger)
• 1 Tbsp coconut sugar (or pure maple syrup)
• 1 tsp toasted sesame oil
• 1/8 tsp black pepper

Add to a large Ziploc bag or a large bowl.  Close the bag or cover the bowl and place in the refrigerator for one hour or longer (up to overnight).

• 4 cups coleslaw mix (shredded cabbage and carrots)
• 1 small red bell pepper (seeded and chopped)
• 1/4 cup almonds (slivered, toasted if desired)
• 2 Tbsp sesame seeds (or sunflower seeds, toasted if desired)
• 2 Tbsp pure maple syrup
• 1 1/2 Tbsp apple cider vinegar
• 1 1/2 Tbsp rice wine vinegar
• 1 Tbsp olive oil
• 1 tsp toasted sesame oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Add to a large bowl and stir to combine.  Set aside in the refrigerator until ready to serve.

• 3 green onions (sliced)
• 2 Tbsp fresh cilantro (chopped)
• 1 Tbsp lime juice (juice from half of a large lime)
• 3 tsp rice wine vinegar

Add to a small bowl, stir to combine, and then let sit for at least 10 minutes before serving.

• 2 Tbsp Thai chili garlic paste
• 2 Tbsp low sodium soy sauce
• 1 Tbsp coconut sugar (or pure maple syrup)
• 2 tsp toasted sesame oil
• 1 tsp rice wine vinegar
• 1/2 tsp sriracha

Add to a small bowl or mason jar and stir or shake to combine.  Set aside until serving.

• 8 corn tortillas

Remove the chicken from the marinade (and discard marinade) and place directly on the grill grates.  Grill for 10-15 minutes until browned and cooked through (if you have a meat thermometer, the internal chicken temperature should be at least 160 degrees).

In the last 3 minutes of grilling time for the chicken, place the tortillas on the grill until warm and lightly toasted.

When the chicken is done, let it rest for about 5 minutes before slicing.

Serve the tacos filled with sliced cooked chicken, coleslaw, a spoonful of relish and a drizzle of the spicy sauce.