In a bowl, combine cucumber, carrot, daikon, vinegar, sugar and salt to create the pickled vegetables. Cover and refrigerate for at least 30 minutes.
Preheat fryer to 350ºF.
Fry chicken tenderloins 6 - 8 minutes or to an internal temperature of 165ºF. Remove from fryer.
In a small saucepan, combine honey, lime and orange juices, chili powder and cumin. Place on stovetop and reduce by half to create the sauce.
Slice baguettes lengthwise, but allow both halves to remain connected. For each sandwich, place pickled vegetables on both sides of baguette. Place chicken tenderloins on bottom half; top with cilantro and jalapeno.