Wash and dry produce.

Trim and thinly slice cucumber crosswise on a diagonal; stack a few slices at a time and thinly slice lengthwise into strips. Trim and discard root end from lettuce. Reserve 6-8 large leaves (12-16 leaves for 4 servings); tear or thinly slice remaining lettuce. Quarter lime.

In a medium microwave-safe bowl, combine carrots, vinegar, 1 TBSP sugar (2 TBSP for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until sugar has dissolved, 30-60 seconds. Carefully remove plastic wrap and add cucumber. Set aside to pickle, stirring occasionally.

Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. Turn off heat; transfer peanuts to a small bowl. Once cool enough to handle, roughly chop. Wipe out pan.

Pat chicken dry with paper towels and very thinly slice crosswise. Season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Turn off heat. Stir in chili sauce and Sriracha until chicken is evenly coated.

Drain liquid from pickled veggies, pressing out any excess liquid, then stir in mayonnaise until evenly combined.

Divide reserved lettuce leaves between plates; fill with pickled veggie slaw and chicken. Serve with mint, lime wedges, and peanuts on the side for everyone to customize their own lettuce wraps!