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Pickle Veggies: In a large bowl, mix carrots, radishes, rice vinegar, sugar, and 1-½ tsp salt. Let sit at room temperature for 1 hour (or until ready to eat), stirring gently every 15–20 minutes.
Chicken: Preheat oven to 425°F. Line a large baking sheet with foil. Trim chicken thighs and pat dry. In a large bowl, combine olive oil, balsamic vinegar, all the spices, plus salt and pepper (I add 1 tsp salt & ¾ tsp pepper). Toss chicken in mixture until evenly coated. Place chicken thighs flat on baking sheet, spacing them out. Bake 15 minutes.
Bake Chicken: After 15 minutes, move oven rack about 8 inches from heat source and switch oven to broil (no need to wait for it to fully heat up). Immediately return chicken to oven and broil 7–9 minutes until caramelized and slightly blackened (internal temperature should reach 160°F; carryover heat will reach 165°F). Rest chicken uncovered for 5 minutes, then thinly slice or dice.
Sauce: Zest one lime to get ½ tsp zest and juice both limes to get 4 tbsp juice. In a bowl, whisk mayo, lime zest, lime juice, Sriracha, and sugar. Add salt and pepper to taste, adjusting lime or Sriracha to preference.
Assembly: Divide cooked rice among bowls, top with chicken, pickled veggies, corn, peanuts, and fried onions. Drizzle with sauce. Garnish with lime wedges and cilantro if desired, and enjoy!