While the chicken marinates, you'll have time to prepare everything else. Mince the garlic cloves finely and combine with 5 oz of peanut sauce, 1/4 teaspoon salt, and 1/8 teaspoon sugar in a bowl. Add the 1.25 lb of chicken cubes and stir well to coat evenly. Set aside at room temperature for 30-60 minutes to develop flavor. Meanwhile, thinly slice the cucumbers into 1/8-inch rounds and finely dice the red onion, setting them aside separately. Chop the fresh cilantro and pick the mint leaves from their stems, then measure out the crushed peanuts.

While the chicken finishes marinating, prepare the bright, tangy dressing that will balance the rich peanut sauce. In a small bowl, whisk together 1.5 tablespoons avocado oil, 1.5 tablespoons seasoned rice vinegar, 1/4 teaspoon salt, and 1/8 teaspoon sugar until the salt and sugar dissolve completely. This dressing will be added to the cucumbers and red onions in the next step.

Toss the sliced cucumbers and diced red onion together in a bowl, then pour the dressing from Step 2 over them and mix gently until well coated. Let this sit for a few minutes so the flavors meld while you cook the noodles and chicken. I like to make the cucumber salad early because it actually improves as it sits—the vegetables soften slightly and absorb the vinegar's brightness.

Bring a pot of salted water to a boil and cook the 4 oz of vermicelli according to package directions (usually 4-6 minutes), then drain and set aside. While the noodles cook, heat 1.5 tablespoons avocado oil in a large skillet or wok over medium-high heat. Once shimmering, carefully add the marinated chicken from Step 1 (including the marinade) and sear for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F. The chicken will continue to develop a flavorful crust as it cooks.

While the chicken finishes cooking, prepare the finishing sauce by combining the remaining 4 oz of peanut sauce with 1.5 teaspoons soy sauce and 1.5 teaspoons chili oil in a small bowl. If the sauce seems too thick, thin it slightly with water (1-2 tablespoons at a time) until it reaches a drizzling consistency. Divide the cooked vermicelli from Step 4 among serving bowls, then top each with the seared chicken, cucumber salad from Step 3, fresh mint leaves, and cilantro. I always drizzle the finishing sauce generously over the bowl just before serving because it ties all the components together with that essential Thai flavor profile. Finish each bowl with a sprinkle of crushed peanuts for crunch and garnish.