Separate leaves of lettuce for cups.
Coarsely chop cilantro (no need to stem).
Peel and mince shallot.
Pat chicken breasts dry and, on a seperate cutting board, halve lenthwise. Slice halves into thin strips widthwise.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add half the shallot (reserve remaining for slaw) , seasoning blend, and sliced chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove to a plate.
While chicken cooks, make slaw.
Make the Slaw
In a mixing bowl, combine seasoned rice vinegar, 1 Tbsp. olive oil, slaw, remaining shallot, and a pinch of salt. Set aside.
Make the Sauce
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Finish the Dish
Plate dish as pictured on front of card, placing chicken in lettuce cups and topping with slaw and cilantro. Drizzle with Sriracha-mayonnaise. Bon appétit