Step 1
Preheat grill pan over medium‑high.

Step 2
Combine cabbage with corn and cilantro in a small bowl.

Step 3
Stir hoisin with peanut butter, water, sriracha and rice vinegar in a medium bowl until smooth.

Step 4
Sprinkle chicken thighs with salt.

Step 5
Season with fresh pepper.

Step 6
Oil grill.

Step 7
Barbecue chicken until no pink remains, 4 to 5 min per side.

Step 8
Transfer to a cutting board and let stand 5 min.

Step 9
Shred chicken using two forks, then add to peanut butter mixture.

Step 10
Toss to coat.

Step 11
Arrange Tostitos^® Scoops!^® tortilla chips on a platter.

Step 12
Fill each with shredded chicken, then top with cabbage mixture.

Step 13
Squeeze lime wedges over scoops just before serving.