Prepare the Teriyaki Chicken:

1. Make the Sauce:
   Start by preparing the teriyaki sauce. In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated ginger, and minced garlic. This mixture will form the marinade for the chicken, so be sure to blend everything together until smooth. The combination of the soy sauce and honey provides the perfect balance of savory and sweet flavors, while the ginger and garlic infuse the sauce with aromatic depth. Set the sauce aside.
2. Marinate the Chicken:
   Cut the boneless, skinless chicken thighs or breasts into bite-sized cubes or strips. Place the chicken in a shallow bowl or resealable plastic bag and pour the prepared teriyaki sauce over it. Toss the chicken until it is evenly coated with the marinade, then refrigerate it for at least 15 minutes. If you have more time, marinating the chicken for 30 minutes or even overnight will allow the flavors to deepen and infuse into the meat.
3. Cook the Chicken:
   Heat a non-stick skillet or a wok over medium heat and add a splash of oil. Once the oil is hot, add the marinated chicken pieces, making sure not to crowd the pan. Let the chicken cook for about 5-7 minutes, stirring occasionally, until the pieces are fully cooked and browned. The chicken should caramelize a bit from the sugars in the marinade, creating a flavorful, slightly crispy exterior while remaining juicy inside.
4. Thicken the Sauce:
   As the chicken cooks, the teriyaki sauce will begin to reduce and thicken. To achieve the perfect glaze, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). This will help the sauce thicken to a glossy, syrupy consistency. Continue cooking for another 1-2 minutes, allowing the sauce to coat the chicken evenly and form a nice, shiny glaze. Once the chicken is cooked through and the sauce is thickened, remove the pan from heat and set it aside.

Assemble the Tacos:

5. Warm the Tortillas:
   While the chicken is cooking, heat the tortillas. You can do this by warming them in a dry skillet for about 30 seconds on each side or heating them in the microwave for 20-30 seconds. If you prefer a little extra texture, you can lightly toast the tortillas in a hot pan to get a golden-brown, slightly crisp edge. Soft and pliable tortillas will hold all the fillings better, but a little crunch never hurts.
6. Prepare the Toppings:
   While the tortillas are warming, prepare the taco toppings. Shred the cabbage and julienne the carrot for a crunchy, refreshing base for the tacos. Slice the avocado into thin wedges, and chop the green onions into small pieces for a fresh burst of flavor. Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes, just until they start to brown slightly and become fragrant. This adds a bit of nuttiness and crunch to the tacos, enhancing their texture.
7. Assemble the Tacos:
   Now comes the fun part—assembling the tacos! Place each warm tortilla on a plate and add a generous scoop of teriyaki chicken to the center of the tortilla. Top with a handful of shredded cabbage, a few julienned carrots, and slices of creamy avocado. Sprinkle with toasted sesame seeds and chopped green onions. If you like a bit of heat, drizzle some sriracha mayo or spicy aioli over the top. This creamy, spicy sauce adds a lovely contrast to the sweet and savory chicken.