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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Prepare the pickled veggies: Add the carrots, cucumbers, salt, vinegar, and water to a large jar or a bowl, cover and chill in the refrigerator until serving.
Bring 2 ½ cups of water to a boil and cook the brown rice until all liquid is absorbed, check package instructions for timing.
Meanwhile, in a large bowl toss the cubed sweet potatoes in the olive oil, salt, garlic powder, chili powder, and oregano until evenly coated. Transfer to the sheet pan in one even layer and bake until tender to a fork, 20-30 minutes.
While the potatoes bake, make the meatballs: combine the ground chicken, salt, garlic powder, chili powder, and ground ginger in a large bowl. Shape into 15-20 evenly sized meatballs, and set aside on a clean plate.
When the sweet potatoes are tender, remove from the oven and push them to one side of the sheet pan with a spatula. Add the meatballs to the other side and bake until the meatballs reach an internal temperature of 165F, about 15 minutes.
Meanwhile, make the peanut sauce: whisk all of the ingredients together in a small bowl until smooth.
To assemble the bowls, evenly divide the cooked rice, quick pickled veggies, sweet potatoes, and meatballs. Top with a generous drizzle of peanut sauce and a sprinkle of chopped cilantro.