Ingredients

• 1 1/4 cups rice vinegar
• 1/4 cup brown sugar
• 1 pound daikon radish, julienned
• 12 ounces carrot, julienned
• 2 tablespoons ground allspice
• 2 tablespoons ground cinnamon
• 2 tablespoons crushed red chile flakes
• 2 tablespoons ground cloves
• 2 tablespoons garlic powder
• 2 tablespoons ground ginger
• 2 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons dried thyme
• 10 to 15 boneless chicken thighs
• 3 tablespoons coconut oil
• 10 hoagie rolls (8-inch), split
• 6 avocados
• 40 sprigs cilantro
• 40 slices julienned cucumber

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Instructions

1. For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.
2. For the jerk chicken: Preheat the oven to 350 degrees F.
3. In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.
4. In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.
5. Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.