Step 1

Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.

Step 2

Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

Step 3

Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

Step 4

Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

Step 5

Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

Step 6

Split rolls, then lightly grill the cut side for 20 seconds to warm them.

Step 7

Drain the pickled carrot and cucumber.

Step 8

To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.