Sweet Chili Chicken Sandos

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Trim and halve cucumber lengthwise; thinly slice into half-moons. Cut potato into ½-inch-thick wedges. Roughly chop cilantro, including tender stems.

In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave for 30 seconds. Set aside to pickle, stirring occasionally. Toss potato on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.

While potato roasts, open package of chicken* and drain off any excess liquid.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir and continue to cook, stirring occasionally, until chicken is cooked through, 3-4 minutes more. Turn off heat; stir in chili sauce until chicken is coated.In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.

Halve baguettes and toast until golden. Drain off liquid from pickled veggies; stir in cilantro.Spread cut sides of baguettes with as much spicy mayo as you like. Fill with chicken, about half the pickled veggies, and crispy fried onions. Divide sandos, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.