Heat a large saute pan over medium-high heat. Once Hot, add oil to pan, followed by Sesame-Ginger Chicken. Cook for 4-5 minutes while stirring periodically. Remove from heat.

In a small mixing bowl, add cucumber, carrot, jalapenos, and the rice wine vinegar. Let marinate for 5-10 minutes, and strain excess liquid.

In a separate mixing bowl, whisk together the mayo, sriracha, and lime juice.

Start assembling. Place an equal portion of chicken in each roll, followed by about 2 tablespoons of the quick pickled vegetables, a drizzle of sriracha mayo, and finished with some fresh cilantro leaves.