Step 1

Combine the garlic, lime juice, soy sauce, honey and fish sauce in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 30 minutes to marinate.

Step 2

Meanwhile, to make the chilli relish, heat oil in a saucepan over medium heat. Cook ginger, onion and chilli, stirring, for 2-3 minutes or until soft. Stir in water, sugar and tomato paste. Simmer for 20 minutes or until relish thickens. Set aside to cool completely.

Step 3

Preheat a large barbecue grill on medium. Cook the chicken for 5 minutes each side or until cooked through. Transfer to a clean work surface. Thickly slice the chicken. Cover with foil to keep warm.

Step 4

Spray the cut-side of the bread with oil. Cook on grill for 1-2 minutes or until golden. Divide the salad leaves, coriander, tomato and chicken among the bread bases. Top with relish and bread tops.