For the Chicken Marinade:

• 1 1/2 lbs boneless skinless chicken thighs (or breasts)
• 2 tbsp soy sauce
• 1 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (optional, for heat)
• 1 tbsp lime juice

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup coconut milk (or water)
• 1/2 tsp chili flakes (optional, for heat)
• 1 clove garlic, minced
• Juice of 1 lime
• Salt, to taste

For the Rice Bowls:

• 2 cups cooked rice (jasmine, brown, or your choice)
• 1 cucumber, sliced thinly
• 1/2 red bell pepper, sliced
• 1/4 cup chopped fresh cilantro
• 1 tbsp toasted sesame seeds (optional, for garnish)
• Lime wedges (for serving)