For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.