1 - 1.

2 - In a medium bowl, whisk together the soy sauce and honey to create a marinade.

3 - 2.

4 - Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.

5 - 3.

6 - While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.

7 - 4.

8 - In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.

9 - 5.

10 - Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.

11 - 6.

12 - Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.

13 - 7.

14 - While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.

15 - 8.

16 - Spread a generous layer of the spicy aioli on the inside of each toasted baguette.

17 - 9.

18 - Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.

19 - 10.

20 - Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.

21 - 11.

22 - Top the chicken with fresh cilantro leaves and thinly sliced cucumber.

23 - 12.

24 - Close the sandwiches by pressing the top half of each baguette down gently.