Combine panko and coconut on a plate and spread into an even layer.

Pat chicken dry and season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse).

Evenly coat both sides of chicken with half the mayonnaise (reserve remaining for Sriracha mayonnaise). Place chicken onto panko mixture, pressing gently to adhere to both sides.

Place chicken in air fryer basket in an even layer and generously spray with cooking spray.

Air fry at 380 degrees until panko is crisp and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes, flipping and spraying with cooking spray again halfway through.

Carefully remove chicken and rest, 3-5 minutes.

Once cool enough to handle, slice into 1/2" strips.

While chicken cooks, continue recipe.

Alternatively, add 3 Tbsp. olive oil to a large non-stick pan over medium-high heat. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner.

Halve lime and juice.

Drain pineapples in a colander/strainer.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine jalapeños (to taste), pineapples, cabbage, 2 tsp. lime juice, a pinch of salt, and 2 tsp. olive oil. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

In another mixing bowl, combine remaining mayonnaise and Sriracha (to taste). Set aside.

Plate dish as pictured on front of card, evenly dividing slaw (to taste) between tortillas and topping with chicken. Garnish with teriyaki glaze and Sriracha mayonnaise (to taste). Bon appétit!