Mix the hot water, sugar and vinegar in a medium bowl. Add the julienned mango and stir. Set aside.
For the butter chicken, place a large saucepot over medium-low heat. Add the Land O Lakes® Butter, onions and garlic and sauté for 10 minutes, stirring occasionally.
Then add the spices, salt, crushed tomatoes and paste to the pot. Cover and turn the heat on low. Simmer for 10-15 minutes. Stir occasionally.
Cut each chicken breast into 4 pieces, each about the size of the rolls. Stir in the heavy cream, then gently lay the cutlets in the butter chicken curry, layering the cutlets to make sure they are all flat and covered with sauce. Cover the pot again and simmer another 7 to 9 minutes, until the chicken is cooked through.
Meanwhile, drain the mango, then add the jicama and radicchio. Toss and set aside.
To assemble: Open the rolls and place one chicken cutlet on each roll with a generous spoonful of sauce. Top with the pickled mango slaw and several cilantro leaves.