Make the pickled carrots by adding the carrots to a medium bowl and tossing them with the vinegar, a tablespoon of sugar and a pinch of salt. Set aside

In a large bowl, squeeze half of the Coconut cashew sauce pouch onto the chicken and lightly toss with salt. Let it marinate for about 30 minutes.

Heat a skillet or a grill over medium-high heat. Add a drizzle of oil and once the oil shimmers, add the marinated chicken. Cook, without disturbing, for 5 minutes on each side. Remove the chicken and set it aside

In a small bowl, whisk together the remaining coconut cashew sauce with the mayonnaise and add the zest of the lime and a pinch of salt to taste

To assemble the sandwiches, open each piece of bread, and spread the mayonnaise on each side. Add the pickled carrots. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro