Start by cubing your chicken breast into 1-inch pieces and measure out all your vegetables and sauce ingredients. In a medium bowl, toss the chicken cubes with the olive oil and 1 tablespoon of taco seasoning, ensuring each piece is evenly coated. While the chicken marinates for just 2-3 minutes, chop your cilantro and green onions, and measure out your corn and shredded cabbage. I find that prepping everything before cooking keeps the assembly process stress-free and ensures nothing gets overlooked.

Transfer the seasoned chicken pieces to your air fryer basket in a single layer without crowding—you want them to cook evenly and develop a golden exterior. Air fry at 190°C (380°F) for 8-12 minutes, shaking the basket halfway through to ensure all sides cook evenly. The chicken is done when it reaches an internal temperature of 165°F and the exterior is lightly browned. I always shake the basket rather aggressively at the midpoint to help the pieces tumble and cook from all angles.

While the chicken cooks, whisk together the plain Greek yogurt, salt, remaining 1 teaspoon of taco seasoning, and lime juice in a small bowl until smooth and well combined. The yogurt base creates a cooling, tangy sauce that balances the warm, spiced chicken beautifully. Set the sauce aside until ready to assemble.

In a large bowl, combine the shredded cabbage, corn kernels, chopped cilantro, and sliced green onions. Pour the creamy sauce over the vegetable mixture and toss everything together until the vegetables are evenly coated and the flavors meld. Taste and adjust seasoning if needed—the slaw can be made a few minutes ahead of serving, which actually helps the flavors blend together nicely.

While the chicken finishes cooking, warm your flour tortillas. You can heat them directly over a gas flame for 10-15 seconds per side, warm them in a dry skillet for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Once the chicken is done, remove it from the air fryer and let it rest for 1-2 minutes so the juices redistribute.

Place a warm tortilla on a plate and fill it with a portion of the cooked chicken from Step 2. Top generously with the creamy slaw mixture from Step 4. Serve immediately while the chicken is still warm and the tortillas are soft. The combination of warm, seasoned chicken with cool, crisp, creamy slaw creates a perfect textural and temperature contrast.