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Marinate the chicken
In a bowl, combine the chicken with half of the peanut sauce and the garlic. Let it marinate for 30–60 minutes.
Make the cucumber salad
While the chicken marinates, toss the cucumber and onion with oil, vinegar, a pinch of salt, and a little sugar. Set aside to let the flavors develop.
Cook the chicken
Heat a drizzle of oil in a skillet over medium heat. Add the chicken in a single layer and cook without stirring for a few minutes to get some caramelization. Flip and cook until golden brown and fully cooked through. For extra color and sweetness, you can sprinkle in a pinch of sugar near the end.
Prepare the noodles
Cook the vermicelli noodles according to package directions. Drain and rinse under cold water to prevent sticking.
Assemble the bowls
Divide the noodles into bowls. Top with chicken, cucumber salad, crushed peanuts, and fresh herbs.
Finish with sauce
Thin the remaining peanut sauce with a splash of water, soy sauce, or a touch of chili oil to make a pourable dressing. Drizzle generously over each bowl before serving.