• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion. Set aside. TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken!

• Grate carrot. Thinly slice cucumber into sticks. Thinly slice long chilli (if using). Slice lemon into wedges. • In a medium bowl, combine carrot, mixed salad leaves, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside. • Slice chicken breast into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Add honey-soy mixture, then remove pan from heat, tossing chicken to coat. TIP: Cooking the chicken in batches over a high heat keeps it tender. TIP: Chicken is cooked through when it's no longer pink inside.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lemon juice in a small bowl.

• Drain pickled onion. • Spread some lemon aioli over each tortilla, then top with veggies, Korean-style chicken, cucumber and pickled onion. • Sprinkle with crispy shallots and drizzle with remaining lemon aioli. • Serve with any remaining lemon wedges. Enjoy!