Thinly slice 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 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 the carrot. Finely shred cos lettuce (see ingredients). Thinly slice fresh chilli (if using). Slice lemon into wedges. In a medium bowl, combine carrot, lettuce, 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, honey and garlic, then 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 tortillas, then top with the veggies, Korean-style chicken and pickled onion. Sprinkle with crispy shallots and drizzle with remaining aioli. Serve with any remaining lemon wedges.