Ingredients:

• 24 Tostitos^® Scoops!^® tortilla chips
• 1 cup thinly sliced red cabbage
• 1/2 cup cooked corn kernels
• 2 tbsp finely chopped cilantro
• 1 tbsp hoisin sauce
• 1 tbsp natural peanut butter
• 2 tsp water
• 1 tsp sriracha
• 1 tsp seasoned rice vinegar
• 2 boneless, skinless chicken thighs
• 1/8 tsp Salt
• Lime wedges, optional

How to make it:

1. Preheat grill pan over medium‑high.
2. Combine cabbage with corn and cilantro in a small bowl.
3. Stir hoisin with peanut butter, water, sriracha and rice vinegar in a medium bowl until smooth.
4. Sprinkle chicken thighs with salt.
5. Season with fresh pepper.
6. Oil grill.
7. Barbecue chicken until no pink remains, 4 to 5 min per side.
8. Transfer to a cutting board and let stand 5 min.
9. Shred chicken using two forks, then add to peanut butter mixture.
10. Toss to coat.
11. Arrange Tostitos^® Scoops!^® tortilla chips on a platter.
12. Fill each with shredded chicken, then top with cabbage mixture.
13. Squeeze lime wedges over scoops just before serving.