• 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)

For the "Peanut" Sauce

• ⅓ cup creamy almond butter (see Notes)
• 1 teaspoon sesame oil
• ⅔ cup full-fat coconut milk (stirred well)
• 1 tablespoon fresh lime juice (approximately 2 limes' worth)
• 5 tablespoons coconut aminos (¼ cup + 1 tablespoon)
• ½ teaspoon ground ginger
• 2 cloves garlic (minced)
• 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
• 1 pinch cayenne pepper (or crushed red pepper flakes)

For the Cucumber Salad

• 1 medium cucumber (sliced down the middle, then cut into ½" half moon shapes)
• ¼-½ of one jalapeño pepper (or chili pepper of choice, sliced thin; optional)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
• 1 pinch crushed red pepper flakes

For the Coconut "Rice"

• 2 12-ounce bags frozen cauliflower rice (24 ounces; thawed)
• 3-4 tablespoons coconut milk
• ½ teaspoon salt

For Garnish (Optional)

• chopped cilantro
• chopped almonds