Korean Chicken Tacos

Heat the sesame oil in a Dutch oven or heavy bottomed pot with a lid, over medium heat. Add the chicken, season it with salt and pepper, and sear it for 2 minutes on each side. Add the soy sauce/tamari, rice vinegar, honey, gochujang, ginger and garlic and stir a bit to mix. Turn the heat down to low, cover, and cook for about 20 minutes until the chicken is cooked through. Set aside to cool down.Use two forks to shred up the chicken, into the juices (chicken is dry! It’ll drink this up!). This much can be done in advance and rewarmed when needed.For the slaw, in a large mixing bowl, combine the broccoli slaw, cabbage, carrots, lime juice, salt, sugar, mayo, onion, pepper and toss everything together with clean hands. I think the dressing kind of makes itself as your massaging the greens and distributes. Adjust seasoning to taste. Add the sesame seeds.Warm your tortillas. Add some warm shredded chicken, slaw, mangos, cilantro and serve warm!