Wash and dry produce. Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Trim, peel, and grate carrot using the largest holes of a box grater. Quarter lime. Peel and finely chop 2 cloves of garlic.

In a small bowl, combine mini cucumber, carrot, 1/2 tsp sugar (1 tsp for 4 servings), juice from half the lime, and a pinch of kosher salt. Set aside to pickle, stirring occasionally.

Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add 10 oz ground beef (20 oz for 4 servings) and, using a spatula, arrange into an even layer. Cook undisturbed until browned on the bottom, about 3-4 minutes. Break up meat into pieces; cook, stirring occasionally, until cooked through. (Carefully drain any excess grease if necessary.) Reduce heat to low and add 4 TBSP sweet soy glaze (8 TBSP for 4 servings), half the garlic, half the sweet Thai chili sauce, and juice from remaining lime; cook, stirring, until the sauce has thickened, 1-2 minutes more. Remove pan from heat.

In a second small bowl, combine remaining garlic, remaining sweet Thai chili sauce, 2 TBSP mayonnaise (4 TBSP for 4 servings), and as much sriracha as you like. Taste and season with salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Wrap 6 flour tortillas (12 for 4 servings) in damp paper towels; microwave until warm and pliable, about 30 seconds.

Divide tortillas between plates; fill with beef and pickled veggies (draining first). Drizzle with sweet chili mayo before serving.