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Shred the carrot using a julienne peeler or coarsely grate with a box grater. Combine 1 tsp white wine vinegar and 1 tsp sugar in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
Thinly slice the spring onion on an angle. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine 1 tbs olive oil and 1 tsp Caribbean seasoning in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until browned and cooked through. Add the mango chutney and 1 tbs water and cook, turning, for 30 secs or until the chicken is coated. Remove from the pan.
Meanwhile, add the spring onion and salad leaves to the pickled carrot. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to combine. Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
Slice the chicken. Combine the remaining Caribbean seasoning and 2 tbs mayonnaise in a bowl and season with salt and pepper. Spread the inside of the pita pockets with the Caribbean mayo, then fill with the salad and chicken. Drizzle with any glaze remaining in the pan and serve with any remaining salad.