How to Make It
Toss together carrots, daikon, sugar, ¼ cup vinegar, and ½ teaspoon salt in a large bowl. Let stand at room temperature, tossing occasionally, for at least 15 minutes and up to 1 hour.
Whisk together tamari, honey, sriracha, and remaining 2 tablespoons vinegar in a large bowl until honey dissolves. Transfer 2 tablespoons sauce to a small bowl and reserve. Add chicken to remaining sauce in large bowl and toss to coat.
Mix together peanuts, mint, and scallions in a separate bowl and season with remaining ¼ teaspoon salt.
Warm tortillas over a low gas flame until very lightly charred or under a broiler for about 1 minute.
Fill tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle with reserved sauce.