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In a bowl, combine the minced chicken with finely chopped onion, garlic, and green chillies. Season the mixture with salt, pepper, chilli powder, chilli flakes, lemon juice, and fresh coriander. You can also add any additional spices you prefer.
For the coleslaw, shred the cabbage and carrots, then mix them with mayo, salt, pepper, and a splash of lemon juice.
Take a tortilla or chapati and spread the chicken mixture evenly over one side.
Place the tortilla chicken-side down on a hot pan and cook for 2 to 3 minutes.
Flip the tortilla and cook until it becomes crispy. Add cheese on top, fold the tortilla, and let it cook until the cheese has melted.
Finally, top the taco with the prepared coleslaw and serve.