Make the chili sauce and the slaw

• Combine the sugar substitute, garlic, ginger, soy sauce, honey, Thai red chili paste and rice wine vinegar for the sauce.
• Mix the Greek yogurt, mayonnaise, lemon juice, salt, pepper, chili flakes and garlic powder with the shredded lettuce for the slaw.
• Set both aside.

Make the taco dough

• Mix the Greek yogurt and flour until a crumbly dough forms.
• Knead into a ball with your hands, split into two balls and roll out into round tortilla shapes.

Cook the tortillas

• Cook the taco rounds on a greased pan over medium heat, flipping frequently.
• Set aside.

Coat and air fry the popcorn chicken

• Whisk the cornstarch with the ginger powder, chili powder, salt, pepper, garlic powder and onion powder.
• Toss the chicken in the cornstarch mix, then coat generously with cooking spray.
• Air fry at 200 °C until golden and cooked through.

Reduce the sauce and toss the chicken

• Reduce the chili sauce over medium-low heat until slightly bubbly and thicker.
• Remove from the heat and toss the popcorn chicken in the sauce.

Assemble the tacos

• Fill the taco rounds with the chili chicken and the slaw.
• Serve immediately.