Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.
Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.
Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.
Photograph by Con Poulos
Recipe from The Chopped Cookbook: Use What You've Got to Cook Something Great. Copyright (c) 2014 by Television Food Network. By Arrangement with Clarkson Potter/Publishers for Food Network Magazine