In a large ovenproof dish or airtight container, mix the sweet chilli sauce, ginger, garlic, coriander stems and half the lime leaves, if using. Add the chicken and stir thoroughly to coat. Cover and refrigerate for 30 mins or overnight to develop the flavours.
Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper. Arrange chicken pieces on the lined trays, ensuring they have some space between them (place the larger or chunkier pieces on 1 tray and the smaller or thinner pieces on the other). Place the tray with the smaller pieces in the lower third of the oven and the tray with the larger pieces above it in the upper third. Cook for 20-30 mins, checking the chicken after 20 minutes. If the chicken pieces feel firm and cooked through but are still pale, increase the oven temperature and blast them for another 5-10 mins or until they’re a little darkened at the edges. Transfer to a serving platter and sprinkle with the remaining lime leaves, if using.
Meanwhile, warm the wraps in the oven or microwave following packet instructions. Combine the cabbage and lettuce in a large bowl. Mix the lime juice with the fish sauce in a small bowl or jug. Drizzle lime juice mixture over the cabbage mixture just before serving.
Build your own wrap with some slaw, spring onion, chicken, a zigzag of mayo and a few coriander leaves. Eat and repeat!