Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the 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 the cos lettuce (see ingredients). Thinly slice the long red chilli (if using). Slice the lime into wedges. In a medium bowl, combine the carrot, lettuce, chilli and a squeeze of lime juice. Season with salt and pepper. Toss to coat. Set aside.

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

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Add the honey-soy mixture, then remove the pan from the heat, tossing the 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 the mini flour tortillas on a plate for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lime juice.

Drain the pickled onion. Spread some lime aioli over the tortillas and top with the veggies, Korean-style chicken and pickled onion. Sprinkle with crispy shallots and drizzle with the remaining aioli. Serve with any remaining lime wedges.