Slice the cucumbers: Wash the cucumber, then place it horizontally on the cutting board. Cut into 1/8-inch thick slices.

Cut the carrots: Slice off the top part and peel the skin. Use a vegetable peeler and peel along the length of the carrot to get thin slices. Stack the slices and cut them into thin strips.

Prepare the lettuce: Wash the leaves carefully and dry them with a salad spinner.

Cook the rice: Cook rice in a pot, microwave, Instant Pot, or rice cooker.

Mince the garlic: Cut off the root and peel the skin off the cloves. Mince with a knife or garlic mincer.

Chop the cilantro: Bunch the cilantro together and chop finely.

Make the sauce: Prepare a small bowl. Add 2 tbsp garlic, 1 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp Thai fish sauce, 1 tsp Sriracha, 1/2 tsp brown sugar, 1/2 tsp chili powder, 1/2 tsp ground black pepper, and 1/2 tsp cornstarch. Mix until combined.

Marinate the chicken: Marinate 16 oz chicken thighs in the sauce for 5 minutes.

Cook the chicken: Move the chicken to an air-fryer, and cook it for 12 minutes at 375 °F.

Pickle the vegetables: Add 1/4 cup of white vinegar, 1 tbsp granulated sugar, and 1/2 tbsp lime juice to a bowl holding 6 oz cucumbers and 4 oz carrots. Let them sit for 10 minutes.

Garnish and serve: Serve the chicken with 3 cups of cooked medium-grain rice, 3 oz green lettuce, and pickled vegetables. Sprinkle 1/4 cup cilantro and 0.5 oz unsalted roasted peanuts.