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First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade to a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinate for up to 2 hours.
Preheat the oven to 200°C/Gas 6.
Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3–4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5–8 minutes. Leave the chicken to rest.
Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm.
Remove the chicken from the oven and slice into bite-sized chunks. Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chilli sauce to taste, then roll up the wraps and serve.