• Using a vegetable peeler, thinly slice carrot into ribbons. Roughly shred cos lettuce. Thinly slice red onion (see ingredients) and long chilli (if using).
• Slice chicken breast into 1cm-thick strips.
• In a second small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion.  TIP: If you're not a fan of pickled onion, you can cook it in step 4 with the chicken!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and sweet soy seasoning, in batches, tossing, until browned and cooked through, 3-4 minutes.
• Remove pan from heat, then return all the chicken to the pan. Add the honey and a splash of water, tossing to coat. Cook the onion with the chicken if you prefer!

TIP: Don't worry if the chicken chars a little – this adds flavour!

• In a second medium bowl, combine carrot, lettuce, a drizzle of olive oil and vinegar. Season.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Drain pickled onion.
• Spread lemony aioli over tortillas, then fill with some salad, Korean-style chicken and pickled onion. Top with plant-based kimchi, crispy shallots and chilli. Enjoy!