• Before starting, preheat the broiler to high. Wash and dry all produce.
• Pat chicken dry with paper towels. Cut into 1-inch wide strips.
• Toss chicken with 1 tbsp (2 tbsp) oil, then sprinkle all over with Caribbean Spice Blend on a foil-lined baking sheet. Season with salt and pepper.
• Broil in the middle of the oven for 8-10 min, until cooked through.**

• Meanwhile, halve tomatoes.
• Peel, then cut kiwi into 1/4-inch pieces.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
• Finely chop cilantro.
• Zest, then juice lime.

• In a medium bowl, combine tomatoes, kiwi, half the jalapeños, half the cilantro, 1/2 tbsp (1 tbsp) oil, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then toss to combine.

• Heat a large non-stick pan over medium.
• When hot, add soy sauce, half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Add cooked chicken. Bring to a simmer. Cook for 2-4 min, flipping chicken occasionally, until glaze thickens slightly and coats chicken.
• Stir any chicken juices from the baking sheet into the glaze.
• Remove from heat.

• In a large bowl, combine coleslaw cabbage mix, mayo, remaining jalapeños, remaining cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper.

• Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
• Divide tortillas between plates. Top with coleslaw, chicken and salsa.

If you've opted to get organic chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.