Place a layer of cling wrap on a chopping board, then place a Boneless, Skinless Chicken Breast (2) piece on top, followed by another piece of cling wrap on top. Using the flat side of a meat mallet, gently pound the chicken breasts to flatten them until they are about 1/2-inch thick and even.
Combine Cajun Seasoning (2 teaspoon), Cayenne Pepper (1 teaspoon), Kosher Salt (1 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) in a large plate or bowl. Mix with a spoon or whisk to combine the seasonings together.
Place the chicken breasts on the plate to coat with the seasoning, and then turn over to coat the other side. Make sure to rub all sides of the chicken breasts with the seasoning so that they are fully coated.
Heat Olive Oil (1 tablespoon) in a large sauté or nonstick fry pan, or a pan grill/griddle over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 4-6 minutes to allow for the seasoning to set in. Then use tongs to turn them over and cook the other side for another 4-6 minutes, or until fully cooked through and no longer pink inside. Transfer the chicken breasts to a chopping board and allow to rest and cool for 15-20 minutes.
Once the chicken is not too hot to handle, transfer to a large bowl and use two forks, or your hands to shred the meat.
Add the aromatics– Garlic (6 clove), Yellow Onion (1/2) and Fresh Ginger (1 tablespoon) to the bowl and mix with a spoon to combine. Then, add the Mayonnaise (1/2 cup), Low-Sodium Soy Sauce (2 tablespoon), Spicy Vinegar (2 tablespoon) and Sesame Oil (2 teaspoon). Mix everything with a spoon until fully combined.
To make the croissandwich, toast the Croissants (4) in an oven or toaster for a few minutes if desired. Once toasted, slice in half, side down and horizontally, using a sharp knife. Layer Butter Lettuce (to taste), spoonfuls of Spicy Asian-Cajun Chicken Salad, Tomato (to taste) and Cucumber (to taste) on the bottom half of the croissant. Close with the top half and enjoy!