How to Make It
Preheat oven to 450°F.
Combine 1 tablespoon vinegar and 1 tablespoon brown sugar in a bowl. Add carrot and daikon; toss to coat. Let stand 10 minutes Stir in cilantro.
Combine 1/4 cup water and cornstarch in a bowl. Heat oil in a small skillet over medium. Add garlic and ginger; sauté 2 minutes. Stir in remaining 2 tablespoons vinegar, remaining 1 tablespoon brown sugar, soy sauce, and sambal oelek; bring to a boil. Reduce heat, stir in cornstarch mixture, and simmer until slightly thickened, 2 to 3 minutes. Remove pan from heat; stir in chicken.
Place prepared crust on a baking sheet. Spread chicken mixture over crust, leaving a 1-inch border. Top with mozzarella. Bake at 450°F for 10 minutes. Top evenly with carrot mixture.