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 heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

While rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, you'll heat it in Step 5.) Wash and dry produce. Halve, peel, and thinly slice shallot. Slice cucumber into ¼-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).

In a medium microwave-safe bowl, combine vinegar and ¾ tsp sugar (1½ tsp for 4 servings). Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. Add shallot, cucumber, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a small bowl, stir together peanut butter (be sure to massage peanut butter packages), chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime (6 TBSP water, 2 TBSP soy sauce, and 4 tsp sugar for 4 servings). Taste and season with salt if desired. Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).

Pat chicken dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. (If using a grill pan, preheat over medium-high heat now.) Brush reserved peanut sauce onto chicken. Add chicken skewers to hot grill (or grill pan) and grill until cooked through, 2-4 minutes per side (you may need to work in batches). TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it's nicely charred.

Fluff rice with a fork. Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro and serve.