Prepare the InnovAsian Sweet & Sour Chicken according to the package directions.
If you're preparing this over a campfire or camping stove, cook in a heavy skillet over the flame.
In a medium, non-reactive bowl, add the red cabbage, jicama, red onion and carrots and toss to combine.
Add the vinegar, sugar and salt, and toss until the vegetables are well coated.
Cover and chill until ready to serve.
This can be made in advance and kept chilled.
To serve, cut the buns in half and load it with the chicken. Top with the slaw, cilantro, and place the top half of the bun on top