1. In a medium bowl, whisk together the soy sauce and honey to create a marinade.

2. Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.

3. While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.

4. In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.

5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.

6. Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.

7. While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.

8. Spread a generous layer of the spicy aioli on the inside of each toasted baguette.

9. Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.

10. Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.

11. Top the chicken with fresh cilantro leaves and thinly sliced cucumber.

12. Close the sandwiches by pressing the top half of each baguette down gently.