Preheat grill pan over medium‑high.

Combine cabbage with corn and cilantro in a small bowl.

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

Sprinkle chicken thighs with salt.

Season with fresh pepper.

Oil grill.

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

Transfer to a cutting board and let stand 5 min.

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

Toss to coat.

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

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

Squeeze lime wedges over scoops just before serving.