In a zip-top bag, add the ginger, brown sugar, garlic, sesame oil, vinegar and soy sauce. Let marinate for 15-20 minutes or overnight.
Place carrots, daikon and jalapeño in a medium bowl or jar.
In a medium pot, add the rice wine vinegar, water and salt. Bring to a boil and then immediately pour over vegetables. Let come to room temperature
Heat a grill pan on high heat and brush with cooking oil. Remove chicken from marinade, salt and pepper both sides, and grill for 8 to 10 minutes on each side until cooked through and no longer pink in the center.
Brush each baguette with mayonnaise, add chicken, pickled vegetables and top with mint. Serve warm!