Wash and dry produce. Trim and halve mini cucumber (1|2) lengthwise; thinly slice crosswise into half-moons. Trim, peel, and grate carrot (3 oz|6 oz) on the largest holes of a box grater. Quarter lime (1|2). Peel and finely chop garlic (2 clove(s)|4 clove(s)).

In a small bowl, combine cucumber, carrot, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, and a pinch of salt. Set aside to pickle, stirring occasionally.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ground beef (10 oz|20 oz) and, using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 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 sweet soy glaze (4 tbsp|8 tbsp), half the garlic, half the sweet Thai chili sauce (1 oz), and juice from the remaining lime; cook, stirring, until 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 (1 tsp|2 tsp) as you like. Taste and season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Wrap flour tortillas (6|12) 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.