Prep the chicken: Pat chicken dry. Toss with garlic powder, onion powder, paprika, salt, and pepper. If using, sprinkle on cornstarch and toss to coat lightly.

Make a quick sauce: Stir sweet chili sauce with a squeeze of lime. In a separate small bowl, mix mayo or Greek yogurt with a little lime juice and a pinch of salt.

Crisp the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through (165°F). Don’t crowd the pan; cook in batches if needed.

Glaze: Turn heat to low. Add sweet chili sauce mixture to the pan and toss to coat. Let it bubble for 30–60 seconds until it clings to the chicken.

Warm the wraps: Quickly warm tortillas in a dry skillet for 15–20 seconds per side or microwave under a damp paper towel for 20–30 seconds.

Assemble: Spread a spoonful of the creamy sauce on each wrap. Layer lettuce, cucumber, carrots, and red onion. Pile on the sweet chili chicken. Add cilantro or green onions, extra sauce if you like, and a pinch of sesame seeds.

Wrap it up: Fold the sides in, then roll tightly from the bottom. Slice in half if serving right away.