Using veggie peeler, peel the carrot and part of the daikon into thin strips. Cut into slices. Mix 1 TB rice vinegar (komezu) with a pinch of salt and a 1/4 tea agave or sugar. Marinate the carrot and daikon in the vinegar mix for 15-30 minutes.
Toast 2 sliced baguettes, hoagie rolls or hoagie-style hot dog buns.
Shred leftover rotisserie chicken into a microwave safe bowl. Dab 1 tea thai curry paste or any other spicy mixture of your choosing along with a drop of agave to balance the hotness of the curry paste. Mix together with chicken, microwave until warmed through.
In the toasted buns, layer:
- chopped jalapeno pepper
- warmed curry chicken (see above)
- thin sliced cucumber
- carrot-daikon pickle
- cilantro sprigs
Vegan Variation: replace the chicken with marinated tofu, seitan, or marinated mushrooms. Swap out mayo for vegan mayo.
Update: you can also use hamburger buns or mini-slider buns! Here are the slider versions, using leftover tandoori grilled chicken thighs: