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In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots. Toss them together until the colors are evenly distributed.
In a separate small bowl, whisk together the Greek yogurt, vinegar, honey, mustard, minced green chilies, and red pepper flakes.
Pour the creamy dressing over the cabbage mixture. Use large spoons or tongs to toss everything together until every shred of cabbage is lightly and evenly coated.
For the best flavor, cover the bowl and refrigerate for at least 30 minutes.
Give the slaw one last toss before serving. Garnish with more fresh cilantro or extra red pepper flakes for visual pop.