Prepare the Toppings: Crush the corn tortilla chips in a ziplock bag until coarse crumbs are achieved. Grate the cheddar cheese and set aside.

Make the Sauce: In a bowl, combine light mayonnaise, low-fat Greek yogurt, chopped coriander, and a pinch of salt to create a creamy sauce.

Mix the Chicken: Combine lean ground chicken with garlic powder, ground cumin, smoked paprika, salt, and black pepper in a large mixing bowl. Mix thoroughly.

Assemble Tacos: Lay mini tortillas and spread an even layer of the seasoned chicken mixture, followed by crushed tortilla chips and grated cheese.

Cook Tacos: Heat a non-stick skillet over medium-high heat, spray with oil, place the tacos chicken-side down, and cook for 2-3 minutes until golden.

Serve: Remove cooked tacos from the pan, top with zesty slaw and creamy sauce, and add hot sauce if desired. Serve immediately.