In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim and thinly slice cucumber into rounds. Roughly chop cilantro. Quarter lime. Roughly chop peanuts (or gently crush them in their bag). 

In a medium microwave-safe bowl, combine carrots, vinegar, 1 TBSP sugar (2 TBSP for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave for 1 minute.

Carefully remove plastic wrap; stir in cucumber and half the cilantro. Set aside to pickle, stirring occasionally.

Pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper.

Heat a drizzle of oil in pan used for peanuts over medium heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat.

Remove from heat. Add chili sauce and turn chicken to coat. Transfer chicken to a cutting board to rest.

Fluff rice with a fork.

Thinly slice chicken crosswise.

Divide rice and pickled veggies (draining first) between plates in separate sections. Top rice with chicken. Garnish with peanuts, crispy fried onions, and remaining cilantro. Serve with nuoc cham sauce (drizzle it over the chicken and rice to taste!) and remaining lime wedges on the side.