Pre-heat griddle over medium-heat

Warm both sides of each pita for 20 seconds or until warm and pliable.

Spread 1 oz. of chicken liver pate and 2 Tbsp(s) of mayonnaise on each slice.

Nestle 4 oz. of sliced chicken inside each pita and top with 1/2 cup of asian grilled chicken, 1/4 cup of thinly sliced cucumbers, 3 slices of of fresh jalapeno, and cilantro sprigs.

Optional: Wrap each sandwich in an 8 1/2" x 12" piece of parchment paper for a more elevated street food experience.

Pre-heat a grill over medium high heat.

Combine hoisin sauce, soy sauce, fish sauce, sriracha and lime juice in a medium mixing bowl. Whisk until well incorporated.

Add the chicken breast to the mixing bowl and mix until chicken is fully coated.

Cover and refrigerate for a minimum of 1 hour or overnight before proceeding.

Grill chicken for 5-7 minutes on each side or until internal cooking temperature reaches 165 degrees and exterrior is caramelized.

Allow the chicken to cool for 5 minutes before slicing on a bias; Reserve warm.

Add all ingredients except for carrots and daikon to a medium sauce pot set over medium-high heat.

Bring the mixture to a boil while whisking periodically to prevent burning.

Add the carrots to heat-safe container and continue by pouring the rice wine mixture over the carrots.

allow to cool to room temperature, cover and refrigerate until needed.