Step 1

Combine sugar, vinegar and 1/2 teaspoon salt in a bowl, stirring until sugar and salt dissolve. Add carrots and toss to coat. Stand at room temperature for at least 2 hours or overnight. Drain.

Step 2

Meanwhile, combine all the marinade ingredients together in a large bowl with 1 teaspoon black pepper. Add chicken, turning to coat. Cover and marinate in the fridge for 1 1/2 hours, turning frequently.

Step 3

Lightly oil a barbecue or chargrill and preheat to medium-high. Remove chicken from marinade and grill, in batches, for 6-8 minutes, turning, until cooked through. Slice on an angle and keep warm.

Step 4

Spread mayonnaise on bottom half of baguettes, then fill with carrot, chilli, cucumber, chicken, onion and coriander. Serve immediately.