In a large bowl, combine 2 cups green cabbage, 1 cup purple cabbage, julienned carrot, thinly sliced red onion, and 2 tablespoons chopped cilantro.

In a small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 tablespoon lime juice, salt, and pepper.

Toss the dressing with the vegetables until well coated. Refrigerate until needed.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper.

Add the chicken and sauté until golden and cooked through, about 6 to 8 minutes. Move the chicken to one side of the pan.

With the chicken pushed to one side, add 3 cloves minced garlic and 1 teaspoon grated ginger to the empty pan space. Cook until fragrant, about 30 seconds.

Stir in 3 tablespoons honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Toss the chicken in the sauce and simmer 2–3 minutes until sticky and glazed.

Mix 2 tablespoons melted butter with 2 cloves minced garlic and 1 tablespoon chopped cilantro. Brush both sides of each naan with the garlic butter.

Warm naan in a dry skillet or in the oven until soft and heated through, about 1–2 minutes per side in a skillet or 5–7 minutes at 350°F in the oven.

Lay out warmed garlic naan. Fill each with honey garlic chicken and a generous spoonful of slaw. Add sliced jalapeños and lime wedges if using.

Serve immediately.