Remove the Fresh Cilantro (0.25 ounce) leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.
Remove the stem, pith and seeds from the Red Fresno Chili Pepper (1) and discard. Slice the chili into 1/4 inch rounds and set aside.
Pat dry the Chicken Breast (2) with paper towels and place in a large saucepot with enough water to cover.
Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.
In a medium bowl, combine the shredded chicken with Soy Vay Veri Veri Teriyaki Sauce (1/4 cup); toss to combine.
In another medium bowl, toss Coleslaw Mix (7 ounce) and Fresno chili pepper with the Rice Vinegar (1 tablespoon).
In a small bowl, mix together the Sriracha (1 teaspoon) and Mayonnaise (1 package).
Heat a small sauté pan over medium-high heat. Add the White Corn Tortilla (4) one by one, and heat until very hot. Keep warm for plating.
Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!