Heat chicken filets according to package instructions.

Heat sauté pan on medium heat; add canola oil followed by garlic and chilies.

Once garlic begins to just brown, add the beaten egg whites. With a rubber spatula, move the egg whites around the pan to evenly scramble.

Once the egg whites are cooked, transfer to a bowl to prevent over cooking.

Slice baguettes lengthwise about 3/4 of the way through.

Cut filets in half and layer evenly inside the baguette. Next add a layer of scrambled egg white atop the chicken, followed by the cucumbers and cilantro.

Squeeze a few drops of lime juice over the sandwich just before serving.