Grilled chicken thighs glazed in a spicy fermented chili paste, served with a refreshing lime-cilantro slaw on corn tortillas.
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In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and minced garlic to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated, and let sit for at least 20 minutes.
Preheat your grill or a heavy skillet over medium-high heat with a light coating of oil.
In a separate bowl, toss the shredded cabbage and cilantro with the lime juice and a pinch of salt to make the slaw.
Grill the chicken for 5-6 minutes per side until charred and cooked through, then let it rest for 5 minutes before slicing into strips.
While the chicken rests, briefly warm the corn tortillas on the grill or in a dry pan until soft and pliable.
Assemble the tacos by placing a generous portion of grilled chicken into each tortilla.
Top the chicken with a heap of the lime-cilantro slaw and serve immediately.
