Place chicken thighs in a large Ziploc bag. Add enough tropical tequila sauce to coat well. Refrigerate for one hour. While the chicken is marinating make the slaw.
In a large bowl add 2 tablespoons of sugar the juice of one orange, juice of one lime, 3 tablespoons rice wine vinegar, half pound of coleslaw mix. With a mandolin Julianne the Asian pear. If you don't have a mandolin, finely slice and chop matchstick size pieces of pear.
Add the pear to your coleslaw mix. Add almost all the chopped cilantro reserving some for garnish. Toss together salt and pepper to taste.
For the yogurt topping add 8 ounces of Terrapin Ridge Farms pineapple habanero sauce to 8 ounces of whole yogurt whisk till well incorporated.
On a hot clean grill cook your chicken thighs till you reach an internal temperature of 165. Let chicken thighs rest for 10 minutes.
While chicken thighs are resting, grill your flatbread just to heat up brush one side with tropical tequila sauce.
Divide your coleslaw mix onto six or eight flatbread. Chop your chicken and divide onto each flatbread top with your pineapple habanero yogurt and garnish with the remaining cilantro serve with the lime wedge.