– 1 ½ pounds chicken tenderloins, breasts, or thighs Provides the base protein that’s tender and flavorful.

– ¾ cup sweet chili sauce Adds the primary sweet element to balance the spice.

– ⅓ cup low sodium soy sauce Brings in umami and saltiness for depth.

– ¼ cup brown sugar Enhances the sweetness and helps with caramelization.

– 2 tablespoons sriracha Delivers the spicy kick that defines the dish.

– 3 teaspoons minced garlic Infuses aromatic flavor into the glaze.

– ¼ cup rice vinegar Provides acidity to brighten the flavors.

– 3 tablespoons fish sauce Adds a savory, authentic Thai taste; remember, you can swap this with soy sauce if needed.

– 1 tablespoon lemongrass paste Contributes a citrusy note; skip it if unavailable, as per the tips.

– 1 tablespoon fresh lime juice Offers a tangy contrast to the sweetness and spice.

– 2 tablespoons sesame oil Used for cooking and adding a nutty flavor.

– ½ cup rice vinegar The base for pickling to create that crisp tang.

– ½ teaspoon salt Helps draw out flavors in the veggies.

– 1 tablespoon sugar Balances the acidity in the pickling liquid.

– 1 teaspoon crushed red pepper flakes Adds a bit of heat to the pickles.

– 2 teaspoons minced garlic Boosts the aromatic profile of the vegetables.

– ½ cup shredded carrots Provides crunch and color.

– ½ cucumber sliced or shaved into ribbons Adds freshness and a cool element.