Directions:

1. To Prepare Spicy Sriracha Mayonnaise:
   In a stainless-steel or glass bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.
2. To Prepare Sweet Potato Fries:
   In a pot, bring water to a boil. Place potatoes and blanch for 1 ½ to 2 minutes. Remove from heat and drain well.
   Heat deep fat frying oil to 325 degrees Fahrenheit. Place fries and fry potatoes for 2 to 3 minutes or until golden brown and crisp. Remove from fryer. Drain well and season with salt. Divide into four portions and place 1 serving onto each service plate.
3. To Prepare Senegalese Lemon Chicken Sandwich:
   Place green peppers, green onions, garlic, ginger, cumin and lemon juice in a food processor or blender. Pulse until smooth. Place in a stainless steel or glass bowl. Add chicken. Toss until evenly coated. Cover, and place in refrigerator for 8 hours to marinate. Heat oil in sauté pan on medium heat. Sauté onions, stirring occasionally, until onions begin to turn golden brown and are softened. Season with salt. Serve warm. Preheat grill or grill pan to medium-high heat. Coat with cooking oil spray. Place marinated chicken on grill. Cook chicken for 3 to 4 minutes on each side or until cooked through. Remove from heat. Spread 1 Tablespoon sriracha mayonnaise on heel of baguette or bun. Place 1 grilled chicken on the heel of each baguette.
   In order, top with:
   -1/2 cup caramelized onions
   -2 slices tomato
   -1 leaf lettuce.
   Spread 1 Tablespoon sriracha mayonnaise on the crown of the baguette. Place the crown of the bun on sandwich to close. Place 1 sandwich on plate next to sweet potato fries. Enjoy immediately!