In a pan, mix soy sauce, rice vinegar, gochujang, honey, sesame oil, garlic, and ginger on low-medium heat. Allow it to bubble and simmer until thick, keep stirring during the process. This should take about 4-5 minutes. Stir in the chicken and toss, then turn off the heat and let sit.

Heat up tortillas on a griddle of a pan until softened. Add chicken and top with coleslaw and kimchi.