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Boil water and cook rice noodles according to packet instructions (usually ~8 minutes)
Drain and rinse noodles with cold water to prevent sticking
Coat chicken thighs with paprika, garlic and onion powder, brown sugar, cayenne, salt and pepper
Cook chicken over medium heat until cooked through
Remove chicken from heat and slice into strips
Allow chicken to cool
Mix Greek yoghurt, sweet chilli, sriracha or Tabasco, honey, soy sauce, and lime juice to make dressing
Add cooled noodles, chicken, cucumber, beetroot and carrot mix, spring onion, and crushed peanuts to a large bowl
For meal prep, keep dressing separate to maintain crispness of nuts and freshness of noodles
Toss salad with dressing just before serving