In a mixing bowl, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger to create a flavorful marinade. Add the sliced chicken, ensuring it's well-coated. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 4 hours.

While the chicken marinates, mix mayonnaise (or Greek yogurt) with a splash of sweet chili sauce and lime juice in a small bowl. Stir until smooth and creamy, then refrigerate.

Heat a large skillet over medium-high heat and add olive oil. Once hot, add the marinated chicken and cook for 5-7 minutes until cooked through and caramelized.

Pour the reserved marinade into the skillet, bring to a gentle simmer, and stir until the sauce thickens and becomes sticky, about 2-3 minutes.

Warm the tortillas either in the microwave for 20-30 seconds or in a dry skillet over low heat for about 1 minute on each side.

On each warm tortilla, spread a generous layer of the creamy sauce. Top with shredded lettuce, red cabbage, carrots, cucumber, and sweet chili chicken.

To wrap, fold the sides of the tortilla inward, then roll from the bottom to secure tightly. Slice diagonally to reveal the colors and textures inside.