Step 1: Marinate the Chicken
In a medium bowl, whisk together olive oil, honey, lime juice, garlic, soy sauce, chili flakes (if using), salt, and pepper. Add cubed chicken and toss to coat evenly. Cover and marinate for at least 20–30 minutes (or up to 4 hours in the fridge).

Step 2: Make the Slaw
In a separate bowl, combine shredded red cabbage, carrots, rice vinegar or lime juice, honey, and a pinch of salt. Toss well and refrigerate while the chicken marinates. This will help the slaw stay crisp and soak up the tangy dressing.

Step 3: Cook the Chicken
Heat a large nonstick skillet over medium heat. Add the marinated chicken (with its marinade) and cook for 5–7 minutes, stirring occasionally, until the chicken is caramelized and fully cooked. Stir in chopped cilantro just before removing from the heat.

Step 4: Assemble the Lettuce Cups
Lay out clean lettuce leaves on a serving plate. Spoon some slaw into each leaf. Top with a generous scoop of honey lime chicken.

Step 5: Garnish and Serve
Sprinkle with extra cilantro and serve with lime wedges for added brightness. These are best enjoyed immediately while the chicken is warm.