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1
Preheat the grill to medium heat.
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2
Make the Asian BBQ sauce.
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3
In a small bowl whisk together the hoisin sauce, soy sauce, sweet Thai chili sauce, sesame oil, honey, Dijon mustard, crushed red pepper, ginger, garlic and lemon juice.
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4
Set aside and to be divided.
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5
Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the Asian BBQ sauce.
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6
Allow to marinate for about 20-30 minutes.
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7
Grill for 5 to 6 minutes per side or until the chicken is cooked through.
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8
Once the chicken is cooked, let rest for a few minutes and then cut into chunks.
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9
While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares.
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10
Place the cut tortillas on a greased baking sheet.
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11
In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey.
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12
Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds.
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13
Bake for 5-8 minutes, just until the chips are browning on the edges.
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14
Watch closely so as not to burn.
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15
To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds.
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16
Add in chicken and toss well, then separate on to two plates or bowls.
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17
Drizzle the salads with the remaining Asian BBQ sauce and serve with the honey sesame crackers.
