1. Preheat grill to medium-high heat; grease grate well.
2. In small bowl, combine cabbage, corn and cilantro. In separate bowl, stir together hoisin sauce, peanut butter, 2 tsp (10 mL) water, sriracha and rice vinegar until smooth. Set aside.
3. Season chicken with salt and pepper. Grill chicken for 4 to 5 minutes per side or until no longer pink inside and juices run clear when pierced with fork. Transfer to cutting board; let stand for 5 minutes. 
4. Shred chicken using two forks; toss with peanut butter mixture to coat well.
5. Arrange tortilla chips on serving platter; fill with chicken mixture, then top with cabbage mixture.
6. Drizzle with a squeeze of lime juice just before serving (if using).

Tip: Substitute pulled pork or shrimp for chicken if desired.