1. In a bowl, mix together peanut butter, soy sauce, lime juice, sriracha, garlic, ginger, and honey. Add chicken thighs and marinate for at least 30 minutes or overnight.

2. Cook the marinated chicken on a grill or skillet over medium-high heat for 5–7 minutes per side, until golden and fully cooked. Rest, then slice.

3. Cook jasmine rice as per package instructions.

4. While rice cooks, prepare the veggies: slice cucumbers, dice mango, shred cabbage, chop cilantro, and slice avocado.

5. In serving bowls, place cooked rice at the bottom, then top with chicken, avocado, mango, cucumber, cabbage, and cilantro.

6. Drizzle extra Thai peanut sauce over everything and sprinkle chili flakes if using.

7. Garnish with lime wedges and serve immediately.