Peel the carrots and finely slice into matchsticks. Add to a large jar with the vinegar, sugar, salt and the cold water. Shake until the sugar has dissolved, then set aside to pickle for about 30 mins. Drain well and pat dry with paper towels before using.

Cut the chicken thighs in half and add to a food processor. Pulse about 15 times until finely chopped and resembling a coarse mince. Finely dice the onion, mince the garlic, finely chop the lime leaves and finely grate the ginger.

Heat a drizzle of olive oil in a large non-stick frying pan over a medium heat. Add the onion, season with a pinch of salt and cook for 4-5 mins, stirring often, until tender and lightly golden. Add the chicken and break it up with a wooden spoon, tossing to combine with the onion. Spread into an even layer and season with salt. Cook undisturbed for about 3 mins until golden underneath, then toss and cook for a further 3-4 mins until browned all over.

Add the garlic, lime leaves, ginger and turmeric. Cook for 1 min, stirring, until fragrant. Pour in the water and bring to a simmer. Simmer for about 2 mins until most of the liquid has evaporated. Squeeze in the juice of the lime, sugar and fish sauce, then remove from the heat. Transfer to a mixing bowl and refrigerate until cooled.

Finely slice the coriander stems and set aside for the dipping sauce. Then roughly chop the coriander leaves and toss through the cooled chicken mixture. Taste and season with more fish sauce if needed.

Meanwhile, make the dipping sauce if using. Thinly slice the chilli into rounds and mince the garlic. Combine all the ingredients with the coriander stems in a jar with the water and shake to dissolve the sugar. Store in the fridge until ready to serve.

Combine the mayonnaise and sriracha in a small bowl. Thinly slice the cabbage.

Fill the tortillas with the sriracha mayo, cooled chicken, pickled carrot, cabbage and coriander. Wrap tightly and secure in foil or baking paper. Serve straight away, or store in the fridge for up to three days. To warm through, pan-fry on a medium-low heat until lightly crisp.