Vietnamese Chicken Bowls

In a medium bowl, combine cucumber, carrots, half the lime zest, half the cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

Heat a drizzle of oil in same pan over medium heat. Add garlic and cook until fragrant, 20-30 seconds. Reduce heat to low and stir in soy sauce, half the sriracha, 1 TBSP sugar (1½ TBSP for 4 servings), and juice from remaining lime. Simmer, stirring, until thickened and syrupy, 30 seconds to 1 minute. Turn off heat.

In a small bowl, combine mayonnaise and remaining sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.