• Wash and dry produce.

• Thinly slice scallions, separating whites from greens.

• In a medium bowl, combine cabbage and carrot mix, scallion greens, vinegar, mayonnaise, and half the chili sauce.

• Break up chicken in package and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken, and garlic powder. Cook, stirring occasionally, until browned and warmed through, 2-3 minutes. Add sweet soy glaze, remaining chili sauce, and 1/4 cup water (1⁄3 cup for 4 servings); cook, stirring, until slightly thickened, 1 minute more.

• Meanwhile, halve and toast baguettes.

• Fill baguettes with chicken, slaw, and crispy fried onions. Divide sandwiches between plates and serve.