PICKLED VEGETABLES: Combine the rice vinegar, ½ cup water, sugar, and salt in a large mason jar. Zap in the microwave for 60 seconds then, stir until the sugar dissolves. Add the daikon radish and carrots to the jar. Make sure all the veggies are submerged in the pickling liquid, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.

CHICKEN MIXTURE: In a medium bowl, add the ground chicken, scallions, ginger paste, minced garlic, soy sauce, kosher salt, sugar, and cornstarch. Stir until well combined.

SPREAD: Add 3 tablespoons of the chicken onto the tortilla and spread it out using a spoon, leaving a 1/8- inch rim (kinda like saucing a pizza)

COOK: Place a large nonstick pan or griddle over medium heat. Once hot, lightly spray the pan with cooking spray or drizzle with a little avocado oil. Place the tortilla, meat side down, gently press down with a spatula to flatten. Cook for 2-3 minutes, then flip and continue cooking for another 1-2 minutes.

SERVE: Remove the tortilla to plates or serving platter. Serve family style for everyone to top their tacos with prepared pickled veggies, thinly sliced cucumbers, jalapeños, cilantro, and sriracha mayo!