Sweet Chili Shrimp Banh Mi Sandos

In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave for 30 seconds. Set aside to pickle, stirring occasionally. 

Toss potato on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.

While potato roasts, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir and continue to cook, stirring occasionally, until chicken is cooked through, 3-4 minutes more. Turn off heat; stir in chili sauce until chicken is coated.

In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.