Shred the white and dark meat of the chicken with your hands. Set aside.

Cut each mini baguette in half horizontally, but not all the way through; set aside. (Note: you can also use two large baguettes sliced into segments of about 5 inches.)

Clean and julienne the carrots and the cucumbers; they should resemble small matchsticks.

In a small bowl, mix the mayonnaise with sriracha to taste.

Spread the spicy mayonnaise mixture on one or both sides of the bread. Layer in the shredded chicken, followed by the cucumbers, cilantro, carrots and jalapeño. The amounts of each ingredient can be adjusted to your preference.

Finish each sandwich with a pinch of salt & pepper. Serve on a large platter.