Thoroughly rinse produce and pat dry. Rinse chicken thighs and pat dry. Cut chicken thighs into 1" wide strips. Slice green onion thinly. Slice Persian cucumber into ¼" rounds. Roughly chop peanuts.

Bring a medium pot with Jasmine rice, 1 cup of coconut milk, ¾ cup of water and a pinch of salt to a boil. Reduce heat to low and cover pot. Cook 20 minutes until rice is tender.

In a small pot, combine peanut butter, soy sauce, half of rice vinegar, and remaining coconut milk. Heat on low and whisk ingredients until combined. Add Thai chilis to taste. Heat 3-4 minutes until warmed through, but do not allow to boil.

Heat 1 tsp. of olive oil in a medium pan over medium high heat. Blot chicken dry with a towel and season with a pinch of salt and pepper. Add to pan and sear on first side 4-5 minutes until well browned. Turn onto second side and cook 3 more minutes. Reduce heat to medium-low and add 1 Tbsp. of the peanut sauce. Stir to coat chicken. Continue cooking 4-5 minutes until chicken reaches an internal temperature of 165 degrees.

In a small mixing bowl, combine cucumbers with remaining rice vinegar, ginger, and a pinch of salt and pepper. If any Thai chilis remain, feel free to mince and add to mixture.

Divide creamy Jasmine rice between two plates. Discard whole chilis and ladle a pool of sauce. Serve chicken pieces atop sauce. Garnish with cucumber salad, green onions, and chopped peanuts.