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Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Add the carrots and cucumbers to a large jar or a bowl and cover with the salt, vinegar, and water. Place in the refrigerator. Cook the brown rice in 2 + ½ cups of water (according to package instructions).
Peel and cube the sweet potatoes, then toss in the olive oil, salt, garlic powder, chili powder, and oregano to evenly coat. Transfer to the sheet pan and spread out, then bake for 20-30 minutes, until tender to a fork.
While the sweet potatoes cook, make the meatballs by combining the ground chicken, salt, garlic powder, chili powder, and ground ginger in a mixing bowl. Shape into 15-20 evenly sized balls.
When the sweet potatoes come out, push all of them to one side and then add the meatballs to the other side. Add back to the oven for 15 minutes or until the meatballs are fully cooked (at an internal temperature of 165 degrees).
While the meatballs bake, make the peanut sauce by whisking all of the ingredients together in a small bowl until smooth.
Assemble the bowls by placing even servings of the cooked rice, quick pickled veggies, sweet potatoes, and meatballs in low bowls. Top the meatballs with a generous drizzle of peanut sauce and a sprinkle of chopped cilantro. Enjoy immediately for best results.