Bake the chicken in a drizzle of oil. Once cooked, set it aside and let it cool down a bit. Meanwhile, make the coleslaw. Cut the cabbage into thin slices. Peel and grate the carrot. Combine to mix the yoghurt, mayonnaise and lemon juice in a bowl and stir in the cabbage and carrot.
Add the ketjap manis and asin into the chicken. Stir everything together and bake it for 1 to 2 minutes to warm it through. Heat up the tortillas.
Serve each tortilla with some coleslaw, chicken and pickled onions. Sprinkle over some cilantro to taste.