Thai Chicken Wraps

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl. Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit. Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside. In a heavy skillet over high heat, pour in a small amount of oil. When it's hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it's totally done, about 3 to 4 minutes. Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.