Slice the chicken thighs into thin strips on a cutting board using a sharp knife. Mince the garlic cloves finely. Measure and prepare the sliced red pepper and shredded cabbage for later assembly.
2 tablespoons vegetable oil
Heat a large skillet over medium-high heat and add the vegetable oil. Once shimmering, add the chicken strips and cook, stirring occasionally, until they develop a golden-brown color and start to caramelize—about 5-7 minutes.
2 tablespoons vegetable oil
Add the minced garlic and sliced red pepper to the skillet with the chicken. Stir continuously and cook for another 2 minutes until fragrant and slightly softened.
2 tablespoons vegetable oil
Pour in the vinegar-based sauce, soy sauce, and add chili flakes. Stir well to coat the chicken and vegetables evenly. Let the mixture simmer for 3-4 minutes until the sauce thickens and becomes sticky, watching for a glossy appearance.
2 tablespoons vegetable oil
Drizzle the honey over the chicken mixture and cook for another 2 minutes, stirring to create a sticky glaze. Remove from heat once the sauce is thick and glossy, and the chicken is cooked through.
2 tablespoons vegetable oil
Warm the tortillas in a dry skillet or microwave until pliable. Assemble the wraps by placing shredded cabbage on each tortilla, then top with the sticky chicken mixture. Squeeze fresh lime wedges over the filling and fold to serve.
2 tablespoons vegetable oil
