Preheat oven to 425°F (220°C). On a baking sheet, combine chickpeas, 2 tbsp olive oil, Greek yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt, and pepper. Toss to coat evenly. Roast for 10 minutes, stir, then roast another 10-15 minutes until chickpeas are golden and slightly crispy.

Meanwhile, prepare the slaw. In a medium bowl, combine chopped kale, shredded carrots, diced yellow pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and drizzle with the remaining 2 tbsp olive oil. Season with salt and toss well.

Make the Coconut Honey Lime Sauce: In a blender, combine coconut cream, lime juice, lime zest, and honey. Blend until smooth and creamy.

Warm the tortillas slightly to make them more pliable.

Lay the tortillas flat. Generously layer with the crispy tandoori chickpeas and the fresh kale slaw.

Drizzle liberally with the coconut honey lime sauce, then wrap tightly. Serve immediately and enjoy the flavor fiesta!