In a bowl, combine minced garlic, grated ginger, fresh lime juice, and spices to create a marinade. Add chicken and marinate for at least 1 hour or overnight.

Set up your breading station with flour, cornstarch, and beaten eggs in separate bowls. Dip chicken in flour, then egg, then flour again.

Heat oil in a frying pan to 350°F (175°C). Test if ready by dropping a small piece of breading; it should sizzle.

Carefully place coated chicken in hot oil and fry for 6-8 minutes per side, until golden brown and crispy.

Transfer fried chicken to a plate lined with paper towels to absorb excess oil. Let it rest for a few minutes.

On a bun, layer fried chicken with shredded cabbage, carrots, and cucumbers. Drizzle with sweet chili sauce.

Cut the sandwich in half and serve while warm. Pair with fries or salad for a delightful meal.