Vietnamese Chicken Sandwich (Banh Mi)

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1. 1Step 1: In a bowl, combine the water, rice vinegar, sugar, and salt, stirring until the sugar dissolves.
2. 2Step 2: Place the daikon, carrots, and cucumbers in a large mason jar. Pour the pickling liquid over the vegetables, screw on the lid, and refrigerate for at least 1 hour and up to 24 hours.
3. 3Step 3: In a medium bowl, combine the garlic, fish sauce, soy sauce, sugar, mayonnaise, lime zest, and sriracha (if using).
4. 4Step 4: Add the chicken to the marinade, cover, and refrigerate for at least 20 minutes or up to 24 hours.
5. 5Step 5: Cook the chicken on an indoor grill or in a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts.
6. 6Step 6: Let the chicken rest for 5 minutes before slicing thinly on the bias.
7. 7Step 7: Toast the baguettes if desired. Spread mayonnaise on the bread, then top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices.
8. 8Step 8: Serve warm.